Peach Cobbler Bread Pudding
Serves 10 // Hands-on 20 minutes // Total 2 hours This marriage of two classic desserts—cobbler and bread pudding—is delicious enough to unite all who gather at your tailgate tent, even arch gridiron rivals. The pecan mixture crumbled over the top makes this treat a contender for one of our favorite desserts ever.
2 (16-ounce) cans refrigerated jumbo biscuits (such as Pillsbury Grands! Flaky Layers Original Biscuits)
5 large eggs, lightly beaten
5 cups half-and-half
11⁄2 tablespoons vanilla extract
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
13⁄4 cups packed light brown sugar
1 cup chopped pecans
1⁄4 cup (about 1 ounce) all-purpose flour
1⁄4 cup (2 ounces) unsalted butter, melted
21⁄2 pounds fresh peaches, peeled and sliced Whipped cream (optional)
1. Cook the biscuits according to the package directions. Cool completely, about 15 minutes; cut each biscuit into quarters.
2. Preheat the oven to 350°F.
3. Whisk together the eggs, half-and-half, vanilla extract, salt, ginger, nutmeg, and 1 cup of the brown sugar in a large bowl. Add the biscuit quarters; toss to coat. Let stand 20 minutes, stirring occasionally.
4. Stir together the pecans, flour, butter, and remaining
3⁄4 cup brown sugar in a small bowl; set aside.
5. Gently stir the peaches into the biscuit mixture. Place the mixture in a buttered 13- x 9-inch baking dish.
6. Bake the cobbler at 350°F until bubbly around the edges and firm in the center, 35 to 40 minutes. Sprinkle the pecan mixture over the top, and bake until the topping is browned, about 15 more minutes. Let stand 25 minutes before serving. Serve warm, or cool completely. Top with the whipped cream, if desired.