Crockpot Bourbon Peach Bread Pudding
Bread pudding is one of those deeply Southern desserts that turns simple, humble ingredients into something that feels genuinely special. This version takes that tradition and makes it even easier by cooking the whole thing in the crockpot so you can set it and walk away. King’s Hawaiian Rolls torn into quarters and soaked in a custard of bourbon, eggs, brown sugar, butter, and cornstarch, loaded with chopped peaches, and slow cooked on low for two hours until the bread has absorbed everything and the whole pot smells like warm caramel, bourbon, and stone fruit. Serve it warm with a bourbon glaze poured over the top and something creamy alongside and it is one of the most satisfying desserts you can put on a table.
The King’s Hawaiian Rolls are not an arbitrary choice. Their slight sweetness and soft, pillowy texture make them ideal bread pudding bread because they absorb the custard completely without disintegrating or becoming gummy. The cornstarch in the custard helps the mixture set as it cooks in the slow cooker’s gentle, moist heat, producing a sliceable result rather than a soupy one. And the bourbon does what bourbon always does in a Southern dessert ā it adds warmth, depth, and a slightly caramel complexity that makes everything taste more intentional.
Ingredients Needed to Make Crockpot Bourbon Peach Bread Pudding
- King’s Hawaiian Rolls, 24 count (the slightly sweet, pillowy base that absorbs the custard perfectly)
- Bourbon (adds warmth and caramel depth to the custard; use a bourbon you’d enjoy drinking since its flavor is prominent in the finished dessert)
- Eggs (the primary custard binder that helps the bread pudding set as it cooks)
- Butter, melted (adds richness and a golden, slightly buttery flavor throughout)
- Brown sugar (sweeter and more molasses-forward than white sugar; adds the caramel depth that makes bread pudding taste distinctly Southern)
- Cornstarch (thickens the custard slightly as it cooks and helps the bread pudding set firm enough to scoop cleanly)
- Salt (sharpens and balances all the sweetness)
- Peaches, rough chopped (fresh for the most vibrant flavor and texture, frozen thawed and drained for a year-round option, or canned well-drained when neither is available)
How to Make Crockpot Bourbon Peach Bread Pudding
1
Tear and Load the Bread
Tear the King’s Hawaiian Rolls into rough quarters. You don’t need to be precise. Uneven, rustic torn pieces are exactly right for bread pudding and they absorb custard better than cleanly cut cubes because their rough, torn surfaces have more exposed area. Load all the torn roll pieces into the crockpot.
2
Make the Bourbon Custard
In a large mixing bowl, whisk together the bourbon, eggs, melted butter, salt, brown sugar, and cornstarch until smooth and completely combined. Whisk until the brown sugar is fully dissolved and no cornstarch lumps remain. The custard should look glossy and uniform.
3
Assemble
Pour the bourbon custard mixture evenly over the torn rolls in the crockpot. Add the rough chopped peaches over the top of the custard-soaked bread. Using a large spoon or your hands, gently fold and mix everything together, working the custard down to the bottom of the crockpot. This step is important. Any dry bread sitting against the hot sides of the crockpot without custard around it can stick and burn. Make sure the custard is distributed all the way to the bottom and sides.
4
Cook Low and Slow
Cover the crockpot and cook on low for 2 hours. Stir once or twice during the cook time, every 45 minutes or so, to redistribute the custard, prevent sticking on the bottom and sides, and ensure the bread soaks evenly throughout rather than having the top pieces stay dry while the bottom absorbs everything. By the end of the two hours the bread pudding should look set, slightly puffed, and smell deeply of caramel, bourbon, and peach.
5
Make the Bourbon Glaze
While the bread pudding finishes, make the bourbon glaze. In a small saucepan over medium heat, combine 1/2 cup bourbon, 1 cup powdered sugar, 2 tablespoons butter, and a pinch of salt. Whisk together and bring to a gentle simmer, stirring constantly, for 2 to 3 minutes until the glaze is smooth, slightly thickened, and glossy. Remove from heat and let it cool slightly before drizzling.
6
Serve
Serve the bread pudding warm directly from the crockpot, scooped into bowls, with the bourbon glaze drizzled generously over each serving. Vanilla ice cream or fresh whipped cream alongside makes every serving complete.
Crockpot Bourbon Peach Bread Pudding
Ingredients
- 1 24-count Kingās Hawaiian Rolls
- Ā½ cup bourbon
- 4 eggs
- 8 tablespoons butter melted
- Pinch of salt
- ā cup brown sugar
- 2 tablespoons cornstarch
- 2 cups peaches rough chopped (fresh, frozen, or drained canned)
Bourbon Glaze
- 1 can buttercream frosting
- 1/2 cup bourbon
Instructions
- Tear the King’s Hawaiian Rolls into quarters and place them in the crockpot.
- In a mixing bowl, whisk together the bourbon, eggs, melted butter, salt, brown sugar, and cornstarch until smooth and well combined.
- Pour the custard mixture evenly over the torn rolls. Add the chopped peaches on top.
- Gently fold everything together, making sure the custard reaches the bottom of the crockpot so nothing sticks or burns.
- Cover and cook on low for 2 hours, stirring occasionally to prevent sticking and to ensure the bread soaks evenly.
- Serve warm with bourbon glaze drizzled over the top.
Bourbon Glaze
- In a small saucepan, bring the bourbon to a simmer and let it cook for a few minutes to reduce and cook off the alcohol.
- Remove from heat and let cool slightly.
- Stir into the buttercream frosting until smooth and pourable.
- Drizzle generously over warm bread pudding.
