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 9x13-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.
This recipe originally appeared on spicysouthernkitchen.com