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Pudding: Peach Bread Pudding




Source of Recipe


Beaumont


List of Ingredients




4 cups French bread, cubed
3 large eggs, beaten
2 cups fat-free milk
1/2 cup granulated sugar
1 1/2 teaspoon almond extract
21-ounce can peach pie filling
½ teaspoon cinnamon
2 tablespoons brown sugar
2 tablespoons sliced almonds
1 1/2 teaspoons butter, sliced into pieces



Recipe



Preheat oven to 350 F.

Coat an 11-by-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 ½ 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.

Makes 8 servings.

Nutrition information per serving: 259 cal., 7 g pro., 50 g carbo., 2 g fiber, 4 g fat, 83 mg chol., 235 mg sodium.