Peachy Bread Pudding – a delicious recipe with Bread, Milk, Eggs, Peaches, Water, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees F.
2
Butter a 11 x 14 dish or casserole. (A 9 x 13 pan also works fine.)
3
Tear bread into a bowl.
4
In a large bowl combine milk and eggs, blending well. Add diced peaches, juice, hot water, melted butter, cinnamon and vanilla. Stir to moisten completely.
5
Turn into the prepared pan/dish.
6
Bake for 1 hour and 10 minutes, covering loosely with foil for the last 15 minutes to keep from over browning on top. It is best to check after 1 hour. Bake until a knife inserted in the center comes out clean.
7
Cool slightly and serve warm with ice cream or whipped cream.
8
Also good with caramel or butterscotch sauce.
9
Keep leftovers in the refrigerator, covered for several days. You can microwave this to reheat.
275
kcal
Calories
22
g
Fat
7
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups Cubed French Bread, 1 can (14 Oz. Can) Sweetened Condensed Milk, 3 whole Large Eggs, 2-1/2 cups Diced Canned Peaches (two 14 Oz. Cans) In Lite Or Regular Syrup, Drained But Save Juice, and more.
Yes, Peachy Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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