Cinnamon Peach Bread Pudding

By chelyc13

Ingredients

• 8 unbaked packaged refrigerated biscuits
• 5 unbaked packaged refrigerated cinnamon rolls
• 1/2 cup peach preserves
• 2 tablespoons unsalted butter, softened
• 2 cups fresh or frozen, unsweetened sliced peaches, thawed (1 pound bag if frozen)
• 1/2 cup sugar
• 1 10 oz bag cinnamon chips
• 2 cups half and half
• 1 14oz can sweetened condensed milk
• 6 large eggs

Details

Servings 8

Preparation

Step 1

1. Bake the biscuits and cinnamon rolls according to the package directions. Do not ice the cinnamon rolls, but reserve the icing packet. Let the biscuits and rolls cool to room temepratures, and then cut them into 1 inch cubes.

2. In a medium bowl, stir the reserved icing with the peach preserves and set aside.

3. Preheat the oven to 325. Butter a 13x11 inch glass or ceramic baking dish with the butter.

4. Arrange the cubes of biscuit and rolls in the prepared baking dish so taht they cover the bottom.

5. In a medium bowl, stir the peaches with the sugar and then pour over the bread cubes in the baking dish. Toss to combine so taht the bread cubes and peaches are evenly mixed. Sprinkle the cinnamon chips evenly over the bread peach mixture.

6. In a large bowl, whisk together the half and half, condensed milk, and eggs until well mixed. Pour evenly over the bread peach mixture.

7. Bake for 50 to 55 minutes, until the pudding has set and a small knife inserted near the center of the pudding comes out clean. Remove from the oven and top with small dollops of the icing preserves mixture. Let the bread pudding cool slightly before serving.