MY PEACH BREAD PUDDING
My husband reviewed numerous bread pudding recipes and came up with this version. Top with melted vanilla ice cream if desired.
Provided by Mother Ann
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 58.5 g, Cholesterol 151.4 mg, Fat 20.4 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 11.8 g, Sodium 266.8 mg, Sugar 47.3 g
PEACH PUDDING
"This light peach dessert is so fresh it tastes just like summertime," says Shelby Nicodemus of New Carlisle, Ohio. "It's a quick way to dress up instant vanilla pudding."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve gelatin powder in hot milk; set aside. Meanwhile, in a large bowl, beat cold milk and dry pudding mix on low speed for 2 minutes. beat in gelatin mixture. Let stand for 5 minutes. Spoon into individual dishes. Garnish with peaches and whipped topping if desired.
Nutrition Facts : Calories 217 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 432mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
PEAR BREAD PUDDING
Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture.
Provided by puella_mea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
- In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
- Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
- Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
- Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 86.5 g, Cholesterol 206.1 mg, Fat 30.8 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 17.1 g, Sodium 859.2 mg, Sugar 33.3 g
PEACHY BREAD PUDDING WITH CARAMEL SAUCE
This rich and creamy bread pudding is a truly decadent and comforting dessert.
Provided by jowolf2
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 60.9 g, Cholesterol 105.7 mg, Fat 19.5 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 11.6 g, Sodium 449.5 mg, Sugar 35.9 g
PEACH BREAD PUDDING
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.
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In mixing bowl, beat together first 6 ingredients, eggs through salt.
- In another bowl, combine milk & water, then beat it into the egg mixture.
- In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
- Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
- Remove from oven, cool & serve.
- Refrigerate leftovers.
Nutrition Facts : Calories 226.6, Fat 6.7, SaturatedFat 3.3, Cholesterol 86.9, Sodium 392.1, Carbohydrate 34.5, Fiber 1, Sugar 20.6, Protein 7.6
CREAMY PEACH PUDDING
Instant pudding hurries along preparation of this fruity pudding from Tori Krick of Tilden, Nebraska. "It's a great dish to take to wedding showers or graduation parties," she says. TIP: "I like to make it ahead of time and chill it for several hours before serving," Tori explains.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Drain peaches, reserving 1/4 cup syrup; set peaches aside. , In a large bowl, whisk the milk, pudding mix, sugar and reserved syrup for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in peaches and pasta. Fold in marshmallows and whipped topping. Cover and refrigerate until serving.
Nutrition Facts :
GEORGIA PEACH BREAD PUDDING
This is an easy bread pudding recipe. I of course changed it from the original in my quest for the perfect bread pudding hehe. This uses canned peaches making it doable for any time of the year. Serve with Vanilla ice cream or just say to heck with the calories and pour a ton of cream over it.
Provided by JanetB-KY
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Butter an 11X7 baking dish.
- In a large bowl, combine sweetened condensed milk and eggs, blending well; add peaches, peach juice, hot water and heated cream, melted butter, cinnamon, extracts and nutmeg.
- Add bread. Stir well, moistening completely; cover and refrigerate for at least one hour and up to three, stirring occasionally.
- Turn into prepared baking dish and bake for approximately 70 minutes or until a knife inserted near the center comes out clean.
- Cool slightly and serve with ice cream, heavy cream or a dessert sauce; refrigerate leftovers.
Nutrition Facts : Calories 335.5, Fat 17.5, SaturatedFat 10.4, Cholesterol 131.8, Sodium 140.7, Carbohydrate 39.4, Fiber 1.2, Sugar 35.6, Protein 7
PEGGY'S PEACH BREAD PUDDING
My daughter sent me this recipe. It is a peach cobbler and bread pudding all-in-one. She said cutting the recipe in half works well. Also it is very yummy and everyone likes it and is good served with ice cream or carmel sauce. Yum Two hours in refridgerator not in work time.
Provided by Barb G.
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- With 1 tablespoon of butter, grease a 9-by-13-inch glass baking dish; cut or tear bread into cubes (they don't have to be in uniform size) and place in the baking dish, prepare peaches by peeling & slicing; set aside.
- In a large bowl, combine egg yolks and sugar with a whisk; do not WHIP.
- Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add the peaches and cook until soft, about 20 minutes, stirring occasionally with a rubber spatula.
- Add the cream and bring mixture to a boil. Gradually pour hot peach mixture into egg mixture while STIRRING CONSTANTLY. Add vanilla & salt.
- Pour the peach-and-egg mixture over the bread cubes; there won't be much room in the baking dish, but gently move contents around with rubber spatula until all the bread cubes are coated. Cover with wax paper and let stand in the refrigerator for 2 hours.
- Preheat oven to 350 degrees. Put pudding, covered in the wax paper, into oven on middle rack and bake 30 minutes; then uncover and bake another 30 minutes or until golden brown.
- Allow pudding to cool about 5 to 10 minutes, then slice and serve warm with a scoop of ice cream on top. Enjoy.
FRESH PEACH BREAD PUDDING
Make and share this Fresh Peach Bread Pudding recipe from Food.com.
Provided by petlover
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Take 1/2 Tb butter and grease a 9" x 9" pyrex baking dish: set aside.
- Whisk eggs and sugar in a large bowl: set aside.
- Heat the 1 1/2 tb butter over medium heat and add peaches. Cook about 5 minutes then add cream and mix. Turn off and remove from heat. Quickly add egg/sugar mixture, vanilla and salt.
- Pu the challah into the dish and pour the liquids over. Mix it all up.Bake for 40 minutes covered. Uncover and bake for 15 minutes more or until golden browned.
Nutrition Facts : Calories 460.7, Fat 31.9, SaturatedFat 18.9, Cholesterol 222.6, Sodium 205.4, Carbohydrate 39.6, Fiber 1.9, Sugar 35.7, Protein 7.1
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