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!
Peach Cobbler Bread Pudding
Ingredients
- 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
Instructions
- Bake the cinnamon rolls as directed on package or can( refrigerate the icing until we're ready to use it!).
- Once the cinnamon rolls are done, let them sit overnight.
- Next, tear the cinnamon rolls apart, and place them to the side.
- In a large mixing bowl add the eggs, sugar, milk, melted butter, and vanilla.
- Next, add in the cinnamon rolls, and stir.
- Let sit for about 20 minutes, so that it can soak up everything.
- Now add one of the cans of peaches... The syrup and all.
- Fold the ingredients, then let sit for about 10 more minutes.
- Grease a 9x13 bake dish, then add in the bread pudding mixture, and smooth out.
- Next top off the bread pudding with the remaining can of peaches, but do not add the syrup!
- Bake on 350 F for about 50 minutes.
- Remove from the oven, and let cool.
- Top off with the icing that came with the cinnamon rolls.
- Serve and enjoy!
Try these desserts as well!
Soul Food Peach Cobbler
Southern Pecan Pie
Chewy Snickerdoodle Bars
Chenille says
October 31, 2016 at 7:27 amLooks delicious and easy!!! I will try this for the next work pot-luck! Love your blog!!
Rosie says
October 31, 2016 at 5:07 pmThanks so much Chenille!
David says
October 31, 2016 at 4:11 pmIn the video you mentioned evaporated milk, however the written receipe states milk. Which is correct milk to use?
Rosie says
October 31, 2016 at 5:10 pmHi David! Thanks for catching that. Yes, it’s evaporated milk.
Stefanie T. says
November 15, 2016 at 1:00 pmHi, 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!!
Rosie says
November 15, 2016 at 5:11 pmSo glad that you found my blog!
Karen says
December 20, 2018 at 11:36 amHello 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
Angela says
November 25, 2016 at 1:33 pmI will be making this for Christmas love your recipes!!!!!!!!
Toya says
December 4, 2016 at 12:28 pmMaking this now! I didn’t get to let the cinnamon rolls to sit overnight! I’ll see how it turns out.
Deborah Branch says
June 21, 2017 at 11:23 amThis 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!
Rosie says
June 21, 2017 at 5:53 pmIt’s hard to not eat the cinnamon rolls! LOL!
Joanne says
June 21, 2017 at 1:21 pmThis looks fantastic! I cannot wait to try it!
Rosie says
June 21, 2017 at 5:57 pmIt’s definitely one of my favorites!
Darryl Ferrell says
December 16, 2018 at 1:35 pmI love this blog!!!!
Patique says
January 31, 2019 at 12:02 pmHi 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.
Rosie says
February 1, 2019 at 8:17 amHi there!! Thanks so much for trying my recipe!! XOXO