Peach Cobbler Bread Pudding Recipe
Peach cobbler bread pudding is a combination of two classic Southern recipes! It's quick, easy, and budget-friendly -- the perfect dessert!
Servings 12 servings
Ingredients
- 2 cans cinnamon rolls with icing
- 2 cans sliced peaches in heavy syrup (15 oz.)
- 5 medium sized eggs beaten
- 1 cup granulated sugar
- 3 1/2 cups evaporated milk
- 3 tbsp melted butter
- 1 tbsp vanilla
Instructions
- Bake the cinnamon rolls as directed on the package or can (refrigerate the icing until we're ready to use it!). Once the cinnamon rolls are done, let them sit overnight.2 cans cinnamon rolls with icing
- 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.5 medium sized eggs, 1 tbsp vanilla, 3 tbsp melted butter, 3 1/2 cups evaporated milk, 1 cup granulated sugar
- Add in the cinnamon rolls and stir. Let sit for about 20 minutes until the cinnamon rolls soak up the egg mixture.
- Add one can of sliced peaches and their juices. Fold the ingredients, then let sit for about 10 more minutes.2 cans sliced peaches in heavy syrup (15 oz.)
- 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.
- Drizzle with the icing that came with the cinnamon rolls.
- Serve and enjoy!