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Cinnamon-Peach Bread Pudding

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.

Piece of Cinnamon-Peach Bread Pudding topped with ice cream on a plate.

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.  🙂

Peach Bread Pudding in a 9x13-inch baking dish.

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.

Cinnamon-Peach Bread Pudding in baking dish.

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.


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.

Piece of bread pudding topped with vanilla ice cream.

More Peach Desserts

Cinnamon Peach Bread Pudding

Cinnamon-Peach Bread Pudding

Cinnamon-Peach Bread Pudding made with a combination of refrigerated biscuits and cinnamon rolls is a summer dessert that’s bursting with peach flavor! 
PREP: 20 mins
COOK: 50 mins
TOTAL: 1 hr 10 mins


  • 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


  • 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.
  • Preheat oven to 325 degrees and butter a 9×13-inch pan.
  • Cut biscuits and cinnamon rolls into 1-inch pieces and place in the prepared pan.
  • 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.
  • Sprinkle toffee bits on top.
  • 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.
  • Bake uncovered for about 50 minutes or until set in the middle.
  • 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.


Note: Use regular-size biscuits and cinnamon rolls, not jumbo.
Author: Christin Mahrlig
Course: Dessert
Cuisine: Southern
Keyword: peaches, summer

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Recipe adapted from Simply Done, Well Done

Originally posted July 26, 2017.

Disclosure: This post may contain affiliate links.

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4 thoughts on “Cinnamon-Peach Bread Pudding”

  1. Didnt use toffee or preserves – instead i cooked down frozen peach slices with cinnamon, vanilla and touch brown sugar – then i added a drained can of peaches (didnt have enough of the frozen) – gently mashed them up into little pieces and set aside.

    Used the drained juice from canned and mixed with cinnamon roll glaze and a tbsp of peach preserves

    I tore the biscuits and cinnamon rolls apart (instead of cutting) and then mixed the mashed peaches into the torn bread parts.

    Placed the bread and peach mixture into a large glass baking dish, poured the milk mixture over it and baked

    My bff’s mom LOVED them despite not being soaked overnight per trandition – she said that “they have NEVER made a successful bread pudding until mine!!” It is now the go to and im making it tonight by request!

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