Crockpot Bourbon Peach Bread Pudding
This crockpot bourbon peach bread pudding uses King's Hawaiian Rolls, fresh or frozen peaches, and a bourbon custard cooked low and slow for 2 hours. A warm, indulgent Southern dessert with bourbon glaze.
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Ingredients
- 1 24-count King’s Hawaiian Rolls
- ½ cup bourbon
- 4 eggs
- 8 tablespoons butter melted
- Pinch of salt
- ⅔ 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.
