Peach Cobbler Bread Pudding Creole Contessa Mix eggs, heavy cream, sugar, cinnamon and vanilla in a separate bowl, beat well. fold in diced peaches. pour batter mixture over doughnuts and press down to soak doughnuts. mix brown sugar, cinnamon and butter together until crumbly. place mixture over cobbler. bake bread pudding at 350 degrees for 45 50 minutes. Creole contessa. let the good times roll home; recipes. appetizers; breads; breakfasts; desserts; drinks; peach cobbler bread pudding (7) peach cobbler bread.
Peach Cobbler Bread Pudding Creole Contessa Tanger Butter a 9 inch deep pie dish. place 1 of the pie crust into the bottom of the dish. prick with a fork all over, sprinkle 1 tablespoon of cinnamon sugar on top of the crust and set aside. in a large bowl, add peaches, 1 2 a stick of melted butter, cinnamon, sugar, lemon juice, zest and vanilla, and corn starch, mix well. This peach cobbler bread pudding is epic! a sweet fresh peach syrup is combined with hearty brioche, glorious pie spices, creamy butter, and custard ingredie. 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. grease a 9×13 bake dish, then add in the bread pudding mixture and smooth out. Preheat oven to 350 degrees f. in a large bowl, mix peaches, flour, 1 4 cup brown sugar, rum, and 1 tablespoon cinnamon. let the mixture sit for 10 minutes while preparing the bread mixture. 2 cups peaches, ¼ cup all purpose flour, ¼ cup brown sugar, ¼ cup rum, 1 tablespoon ground cinnamon. cut bread into 1 inch cubes.
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