In August, the Editors of Southern Living released a brand-new cookbook that is sure to add plenty of flavor to this football season's cookouts, and bring some exciting new recipes to kitchens around the country.
The All-New Official SEC® Tailgating Cookbook is the ultimate guide to game day with 150-plus crave-worthy tailgating recipes, including those specifically developed for each of the 14 NCAA Southeastern Conference football teams.
One of the most noteworthy recipes from the cookbook is Peach Cobbler Bread Pudding. 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. 
Recipe excerpted from The All-New Official SEC Tailgating Cookbook by the Editors of Southern Living. Copyright© 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved. 
Biscuit dough to make 16 biscuits
5 large eggs, lightly beaten
5 cups half-and-half
1½ tablespoons vanilla extract
½ teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1¾ cups packed light brown sugar
1 cup chopped pecans
¼ cup (about 1 ounce) all-purpose flour
¼ cup (2 ounces) unsalted butter, melted
2½ pounds fresh peaches, peeled and sliced
Whipped cream (optional)
Bake biscuits. Cool completely, about 15 minutes; cut each biscuit into quarters.
Preheat the oven to 350°F.
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. 
Stir together the pecans, flour, butter, and remaining 3⁄4 cup brown sugar in a small bowl; set aside.
Gently stir the peaches into the biscuit mixture. Place the mixture in a buttered 13- x 9-inch baking dish.
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.