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    Peach Bread Pudding


    Source of Recipe


    Dessert Du Jour 10-25-2001

    List of Ingredients






    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
    OR
    1 egg
    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 350 degrees F. 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. Yield: 4 servings.

    Recipe



    Sounds Good To Me!

 

 

 

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