Peachy Angel Food Bread Pudding Recipes

MY PEACH BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
• Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
• Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
• Pour batter into prepared casserole dish.
• Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

PEACH ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.

PEACHY ANGEL FOOD BREAD PUDDING

Steps:

• butter a dish and a set aside. Preheat oven to 350* and prepare a water bath for the pudding pan. set aside. Cube the angel food cake and put in the buttered dish.
• Mix the beaten eggs well, add the instant jello,milk,vanilla into egg mixture. Pour on top of cake. Then top that with peaches, and finally add the egg mixture to the peaches and cake.
• Sprinkle the whole thing with the cinnamon and sugar.
• Finally pour 4 oz. of the apricot nectar on top.
• Place in the water bath and bake until golden brown and bubbly.
• Cook for 35-45 minutes until gold and bubbly.
• When done let cool for 20 minutes. Top with cool whip and ice cream just to cut the sweetness (ha ha).

PEACHY BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
• Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
• While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
• Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

PEACHY BREAD PUDDING

Steps:

• heat oven to 350 degrees.
• spread bread cubes in greased 9 inch square baking pan.
• whisk together eggs, milk, sugar and extract.
• stir in 1 cup peach filling.
• pour over bread cubes, pressing custard down into bread with back of spoon.
• bake 30-40 minutes until knife inserted near center comes out clean.
• heat remaining peach filling and spoon over warm pudding.

PEACHY BREAD PUDDING

Steps:

• Spray a 3 quart baking dish with Pam.
• Place bread cubes in dish.
• Add peaches and raisins to bread, mixing gently.
• In a bowl, combine eggs and egg whites with sugar and mix well.
• Add evaporated milk, skim milk, spices and flavorings, and blend well.
• Pour egg mixture evenly over bread, and press bread with fork so it will soak up liquid.
• Bake at 350ºF for 40-45 minutes or until knife inserted near center comes out clean.

PEACHY PEAR BREAD PUDDING

Steps:

• Preheat oven 350°F.
• Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray.
• Arrange peaches and pears on top of bread and sprinkle cranberries over all.
• In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
• Gradually add milk to egg mixture, stirring well. Stir in vanilla.
• Pour egg mixture over bread mixture; do not stir.
• Bake for 45 to 50 minutes, or until pudding is lightly browned.
• Serve warm topped with a small amount of fat-free whipped topping if desired.

PEACHY ANGEL FOOD DESSERT

Steps:

• Tear cake into bite-size pieces; set aside. Prepare whipped topping according to package directions; set aside. , In a large bowl, beat cream cheese and confectioners' sugar; fold in whipped topping. Add cake pieces; stir gently to coat evenly. Spoon into a 13x9-in. dish. Top with pie filling. Chill until serving.