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5 from 15 votes

Peach Cobbler Bread Pudding Crumble

Buttermilk Biscuit Peach Cobbler combines the essence of a traditional peach cobbler with a next level buttermilk biscuit bread pudding base.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 447kcal
Author: Callie


  • 9x13 Baking Dish
  • Medium Saucepan
  • Medium Pot
  • Baking Spray
  • Food Processor (optional)


  • 2 packages buttermilk biscuits
  • 2 tablespoon butter
  • 2 large eggs
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla bean paste

Peach Filling

Poke Sauce/Pudding Layer

  • 3 tablespoon butter
  • ½ cup whole milk

Peach Cobbler Crumble


  • Spray 9x13 dish with baking Pam and preheat oven to 375°F
  • Cut each biscuit into quarters and layout across the bottom of the pan to cover. Move pieces to fill any gaps.
  • Melt butter and combine with eggs, sweetened condensed milk, and vanilla bean paste in a .small bowl. Whisk well.
  • Evenly pour mixture over the biscuits and bake for 25 minutes (check at 15 minutes) until they start to firm up or just as they begin to turn a very light golden shade.
  • While that bakes, boil 6 small, whole peaches with skin on for 45 seconds. Hold each peach down with a spoon so it's fully submerged in boiling water for 45 seconds. Then remove each boiled peach and immediately place in the ice bath. The skin should look a little wrinkled - peel skin by hand. Any skin that remains will further soften during sauteing and baking.
  • Use a sharp knife to cut the circumference of the peach to the pit. Twist the peach halves in opposite directions to separate. Remove peach pits then thinly slice the peaches.
  • Sauté (over medium heat) peaches in in butter, sugar, vanilla, sea salt flakes until it bubbles a little and peaches are just beginning to brown. Remove from heat.
  • Remove biscuits from oven and poke holes with wooden spoon handle all over (about an inch apart)
  • Melt butter and whisk together with whole milk. Pour mixture evenly over par baked biscuit layer.
  • Pour peach filling mixture (with sauce from pan) and evenly distribute over the biscuit layer

Peach Cobbler Crumble

  • Pulse together butter, sugar, brown sugar, flour, cinnamon and baking powder (or use back of fork)
  • Sprinkle evenly over cobbler
  • Bake for 15-20 minutes at 375°F or until a medium golden shade.


Serving: 1serving | Calories: 447kcal | Carbohydrates: 61g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 690mg | Potassium: 363mg | Fiber: 2g | Sugar: 32g | Vitamin A: 516IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 2mg