Cinnamon-Peach Bread Pudding made with a combination of refrigerated biscuits and cinnamon rolls is a summer dessert that’s bursting with peach flavor! It’s best served warm with a large scoop of vanilla ice cream.
In addition to lots of cinnamon flavor, this bread pudding also has toffee bits and a marvelous glaze made from mixing peach preserves with the icing that comes with the cinnamon rolls.
I hated bread pudding as a child, but as an adult it’s my very favorite dessert. Especially when served warm with lots of vanilla ice cream. 
And there are so many different flavor combinations for bread pudding, the options are endless. I also love this Blueberry White Chocolate Bread Pudding with Amaretto Sauce.
For a summer dessert, you can’t beat this Cinnamon Peach Bread Pudding. It’s so rich and sweet!
Cinnamon-Peach Bread Pudding is an amazingly delicious dessert to enjoy all summer long. Or all year long. Just substitute frozen or canned peaches if peaches aren’t in season.
How To Serve Cinnamon-Peach Bread Pudding
This southern dessert tastes best served warm with a scoop of vanilla ice cream or some fresh whipped cream. It can also be served at room temperature.
Storage
Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator. To serve leftovers, warm them in a microwave or 300 degree oven.
More Peach Desserts
- Peach Bourbon Tres Leches– cool and creamy and fabulously rich with a layer of sliced fresh peaches.
- Peaches and Cream Crescent Bars– crescent roll dough forms the crust for these yummy cream cheese bars.
- Georgia Peach Pound Cake– there’s a little peach in every bite.
- Skillet Bourbon Peach Cobbler with Cinnamon Sugar Dumplings– can be made in about 30 minutes.
- Peach Cobbler Bars– a buttery flavor and a sugary glaze.
Cinnamon-Peach Bread Pudding
Ingredients
- 8 unbaked refrigerated cinnamon rolls in a tube
- 5 unbaked refrigerated biscuits in a tube
- 2 cups fresh sliced peaches
- 1/2 cup sugar
- 1 cup toffee bits
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups half-and-half
- 5 large eggs
- 1/3 cup peach preserves
Instructions
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Bake cinnamon rolls and biscuits according to package directions. (Better to do in advance since bread pudding is meant to be made with stale bread. I bake them the night before.) Save the icing that comes with the cinnamon rolls. It will be used to make a glaze.
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Preheat oven to 325 degrees and butter a 9×13-inch pan.
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Cut biscuits and cinnamon rolls into 1-inch pieces and place in the prepared pan.
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Toss peach slices with the 1/2 cup sugar and pour mixture over biscuit/cinnamon roll cubes. Toss gently to mix the peach slices in somewhat.
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Sprinkle toffee bits on top.
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In a medium bowl, whisk together condensed milk, half-and-half and eggs. Pour evenly over bread/peach mixture. Use a spatula to press everything down so that the pieces on top soak up the liquid.
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Bake uncovered for about 50 minutes or until set in the middle.
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In a small bowl, combine cinnamon roll icing and peach preserves. Microwave for 10 seconds. Stir and pour on top of bread pudding. Serve warm.
Notes
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Recipe adapted from Simply Done, Well Done
Originally posted July 26, 2017.
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