Peach Cobbler Bread Pudding that will knock your socks off!!
Bread pudding recipes can either be a hit or miss. I’m not a huge fan of plain bread pudding. I have to either have raisins in it, or something, but definitely not just plain ol’ bread pudding. I posted a Krispy Kreme Bread Pudding Recipe, that so many of you loved. This time I’m back with a new amazing bread pudding recipe that will definitely please a crowd. I’m going to show you how to make Peach Cobbler Bread Pudding! 
My peach cobbler bread pudding is really simple. I make it easy, so that you don’t have to go out and buy a ton of ingredients. The main ingredient for this bread pudding ( other than peaches of course) is ……CINNAMON ROLLS! Yup, you will need some canned cinnamon rolls that include icing. Be sure to make the cinnamon rolls a day ahead! 
As far as the peaches, I use canned peaches in heavy syrup. All of the other ingredients used in this peach cobbler bread pudding are pretty basic such as; eggs, milk, vanilla and etc. So yeah, basic ingredients, but I promise you, there is NOTHING basic about the outcome of this bread pudding! 
Watch how I make my Peach Cobbler Bread Pudding!
Bread pudding recipes can either be a hit or miss. I’m not a huge fan of plain bread pudding. I have to either have raisins in it, or something, but definitely not just plain ol’ bread pudding. I posted a Krispy Kreme Bread Pudding Recipe, that so many of you loved.
- 2 17.5 oz canned cinnamon rolls with icing
- 2 15 oz cans of sliced peaches in heavy syrup
- 5 medium sized eggs beaten
- 1 tbsp vanilla
- 3 tbsp melted butter salted ( plus more for greasing)
- 3 1/2 cups evaporated milk
- 1 cup granulated sugar
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Bake the cinnamon rolls as directed on package or can( refrigerate the icing until we're ready to use it!).
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Once the cinnamon rolls are done, let them sit overnight.
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Next, tear the cinnamon rolls apart, and place them to the side.
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In a large mixing bowl add the eggs, sugar, milk, melted butter, and vanilla.
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Next, add in the cinnamon rolls, and stir.
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Let sit for about 20 minutes, so that it can soak up everything.
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Now add one of the cans of peaches... The syrup and all.
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Fold the ingredients, then let sit for about 10 more minutes.
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Grease a 9x13 bake dish, then add in the bread pudding mixture, and smooth out.
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Next top off the bread pudding with the remaining can of peaches, but do not add the syrup!
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Bake on 350 F for about 50 minutes.
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Remove from the oven, and let cool.
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Top off with the icing that came with the cinnamon rolls.
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Serve and enjoy!
Try these desserts as well!
Soul Food Peach Cobbler
Southern Pecan Pie
Chewy Snickerdoodle Bars
Looks delicious and easy!!! I will try this for the next work pot-luck! Love your blog!!
Thanks so much Chenille!
In the video you mentioned evaporated milk, however the written receipe states milk. Which is correct milk to use?
Hi David! Thanks for catching that. Yes, it’s evaporated milk.
Hi, I follow you on IG and had no idea you had this GREAT website! Thank you so much for sharing your recipes! Keep up the good work and I pray God will continue to bless you!!
So glad that you found my blog!
Hello Rosie,
I made your Peach Cobbler Bread Pudding and WOW!!!!!. It was amazing. I love to bake so I will be trying all of your dessert recipes.
Thank you
Karen
I will be making this for Christmas love your recipes!!!!!!!!
Making this now! I didn’t get to let the cinnamon rolls to sit overnight! I’ll see how it turns out.
This recipes sounds fabulous. I will be trying this soon. Problem will be not eating those cinnamon rolls when they come out of the oven. Ha! Ha!
It’s hard to not eat the cinnamon rolls! LOL!
This looks fantastic! I cannot wait to try it!
It’s definitely one of my favorites!
I love this blog!!!!
Hi Rosie, I am a new subscriber, and I have already tried 2 of your recipes— the Peach Cobbler Bread Pudding and the vegetarian meatloaf. But I am commenting on the cobbler bread pudding. First of all, I have never eaten bread pudding, and really had no interest in doing so until I happened upon yours. It looked so delicious and beautiful. I made a few changes in that I substituted chia for the eggs, and I used a non-dairy evaporated milk and vegan butter, oh and I was too excited to allow the cinnamon rolls hangout over night. Now, I don’t know just how good the original is or how far off in taste mine was from the original, but I have to say it was awesome! The day after, it was even better. My family loved it. So, now I can say that I really do like bread pudding especially if it’s made using your recipe. The meatloaf is very good too, I will leave a comment for that as well. Thank you so much for sharing such a wonderful recipe with us. And I never knew Annie’s made cinnamon rolls.
Hi there!! Thanks so much for trying my recipe!! XOXO