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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 Make

(More detailed instructions in recipe card below.)

Collage showing cutting cinnamon rolls in pieces and stirring peaches with sugar.
  1. Bake the cinnamon rolls and biscuits. (Best done a day in advance.) Cut them into pieces. Then add to baking dish.
  2. Combine peaches with sugar.
    Collage showing cinnamon rolls and peaches in baking dish and toffe bits being sprinkled on.
  3. Add peaches to baking dish.
  4. Sprinkle toffee bits on top.
    Liquid ingredients getting mixed together and then poured into baking dish.
  5. Whisk together condensed milk, half-and-half and eggs.
  6. Pour mixture over cinnamon roll mixture. Bake for 50 minutes.
    Glaze being mixed together and then drizzled on bread pudding.
  7. In small bowl whisk together peach preserves with the icing from the cinnamon rolls.
  8. Drizzle glaze on top.

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

Watch the short video below to see how easy this recipe is to make.

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! I love to serve it warm with vanilla ice cream.
PREP: 20 minutes
COOK: 50 minutes
TOTAL: 1 hour 10 minutes


  • 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.
If getting too brown before baking time is up, tent with foil.
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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5 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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