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Nutrition Facts
Serving Size 1 (216g) Recipe makes 6 servings
Calories 226
Calories from Fat 59		(26%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 392mg		16%
Potassium 280mg		8%
Total Carbohydrate 34.5g		11%
	Dietary Fiber 1.0g	3%
	Sugars 20.6g
Protein 7.6g		15%
detailed view... how is this calculated?

Peach Bread Pudding

Recipe #305905 | 50 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sydney Mike
May 29, 2008

While searching for a peach recipe I came upon this one that can be made any time of year, using either fresh or frozen peaches. A comforting kind of Southern-style recipe! If using frozen peaches, thaw & sugar them to taste.

SERVES 6 (change servings and units)

Ingredients

2 eggs
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon salt
1 (12 ounce) can evaporated milk, scalded
1 2/3 cups water
4 slices bread, buttered with
butter
1 1/4 cups peaches, fresh, ripe

Directions

1
Preheat oven to 350 degrees F.
2
In mixing bowl, beat together first 6 ingredients, eggs through salt.
3
In another bowl, combine milk & water, then beat it into the egg mixture.
4
In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
5
Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
6
Remove from oven, cool & serve.
7
Refrigerate leftovers.

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Featured Reviews for This Recipe

From: MemphisMommy

On Jul 9, 2009

Fantastic! The water bath while baking is key. I used probably 2 cups of fresh peaches w/ skins on in your recipe as well as usng fat free evaporated milk. I used a honey-nut type of sanwhich bread minus the crusts and it was wonderful. The only thing I think I needed to change was the cooking time. I had mine in for probably a good hour.At about 40 minutes it still looked runny and not setting up so I changed to convection cooking(it auto does this if needed)and let it bake for another 15....It then set up much better. Maybe I used more peached than called for so it had more of a water content?? Anyway, it all worked out in the end, and hubby loved it as our desert last night-Thank You-I'll be using this one again and again!

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From: Jess4Freedom

On Nov 24, 2008

Syd you made my dinner fabulous yet again. I used frozen peaches which I thawed out and let come to room temperature. I used a nice potato bread. I almost missed the part about the water bath, but caught it right before putting it in the oven. I had to bump the sugar up to 3/4 cup because we like it sweeter than most. I messed up and put in 1/4 tsp vanilla and 1 tsp of almond. I really don't think it harmed it though. If anything it made it take on more of an Amaretto flavor, which I love. Made and Reviewed for Please Review My Recipe Tag - Thanks!

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From: KITTENCAL

On Oct 14, 2008

I doubled the complete recipe and baked it in a larger casserole dish, I use half peaches and nectarines, also for a double recipe I used 1 tablespoon vanilla, for my sweet-tooth family the sugar amount neded to be increased slightly, this baked out wonderful and was thoroughly enjoyed, thanks Syd!

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From: VLizzle

On Aug 6, 2008

Excellent! I used 6 slices of Pepperidge Farm Breakfast Bread with Blueberries and Yogurt and I didn't bother to butter the bread. I also added a generous handful of blueberries. I believe it is key to a good bread pudding to use a water bath.

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