Peach Pie Filling Bread Pudding
Source of Recipe
Aunt Saunny
4 cups French bread, cubed
3 large eggs, beaten
2 cups fat-free milk
1/2 cup granulated sugar
1/2 teaspoon almond extract
1 (21 ounce) can peach pie filling
1/2 teaspoon cinnamon
2 tablespoons brown sugar
2 tablespoons sliced almonds
1 1/2 teaspoons butter, sliced into pieces
Preheat oven to 350 degrees F.
Coat an 11 x 7-inch baking pan with cooking spray. Spread bread cubes in pan. Whisk together eggs, milk, granulated sugar and almond extract. Stir in pie filling, reserving 1/2 cup for use as a topping if desired. Pour mixture over bread cubes; press into bread with back of spoon.
Combine cinnamon and brown sugar and sprinkle on top of bread mixture. Add sliced almonds and dot with butter. Bake 50 to 55 minutes until knife inserted in center comes out clean. Serve warm with peach pie filling on top if desired.
Cover and refrigerate any leftovers for up to 3 days.
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