Peach Cobbler Bread Pudding

Steps

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1. 1
   Preheat oven to 350°F. Prepare 6 yellow peaches by freezing for 30 minutes, then letting them sit for 5 minutes to make peeling easier. Peel and chop them into bite-sized pieces.
   ▶ ≈0:39
2. 2
   Add a little butter to a skillet and cook the chopped peaches. Add brown sugar, cinnamon, and a squeeze of lemon juice. Cook for 5-6 minutes until the sugar dissolves, juices become syrupy and bubbly, and the peaches begin to soften.
   ▶ ≈1:05
3. 3
   Prepare the custard by combining whole milk and heavy cream, then add granulated sugar. Crack in 6 eggs one by one and add vanilla extract. Whisk thoroughly until well combined.
   ▶ ≈1:59
4. 4
   Cut the challa bread into cubes.
   ▶ ≈2:54
5. 5
   Assemble in layers: spread about half the bread cubes in a baking dish, pour about half the custard over it, then add half the cooked peaches (saving the rest for topping). Repeat with the remaining bread, custard, and peaches.
   ▶ ≈3:07
6. 6
   Let the bread pudding sit for about 1 hour to absorb the custard. You can also refrigerate it overnight if preferred.
   ▶ ≈4:40
7. 7
   Cover the bread pudding lightly and bake in a 350°F oven for 30 minutes. Remove the cover and bake for an additional 30 minutes until golden on top.
   ▶ ≈5:05
8. 8
   Remove the bread pudding from the oven and let cool. Warm the reserved peaches until syrupy. Scoop portions of the bread pudding onto plates, top with the warm peaches and sauce, and serve with a scoop of ice cream.
   ▶ ≈5:32