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Pudding: Peach Bread Pudding

Source of Recipe

Dessert du Jour - e-mail
Peach Bread Pudding

Exchanges
Yield: 4 servings.

2 cups cubed French bread (about four 1/2 inch thick
slices)
2 medium peaches -- peeled and chopped ...OR ...2 cups frozen (thawed) sliced peaches
1 cup skim milk
1/4 cup fat-free cholesterol-free egg product
1/4 cup peach or apricot spreadable fruit -- melted
2 tablespoons packed brown sugar
1/2 teaspoon vanilla
Peach or apricot spreadable fruit -- if desired

Heat oven to 350º. Spray loaf pan, 9 × 5 × 3 or 8 1/2 × 4 1/2 × 2 1/2 inches, with nonstick cooking spray. Toss bread and peaches in pan.

Beat milk, egg product, melted spreadable fruit, brown sugar and vanilla with wire whisk or fork in medium bowl until blended. Pour evenly over bread and peaches.

Place loaf pan in rectangular pan, 13 × 9 × 2 inches, on oven rack. Pour boiling water into rectangular pan until 1 inch deep. Bake 30 to 35 minutes or until knife inserted in center comes out clean.

Spread additional spreadable fruit over top of bread pudding for glaze. Cool 10 minutes; cut into 4 pieces. Serve warm. Cover and refrigerate any remaining bread pudding.

Per Serving: 154 Calories; 1g Fat (3.7% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 147mg Sodium. ++++ Exchanges: 1/2 Grain(Starch); 1 Fruit; 1/2 Other Carbohydrates.