This recipe is taken from the 2009 Milk Calendar. Bread pudding is one of the easiest desserts to make. The addition of fragrant peaches makes this comfort food at its best.
- Prep: 10 min
- Cooking: 55 min
- 1 baguette or 1 lb (450 g) French crusty bread
- 2 cups (500 mL) fresh, canned or frozen peaches diced
- 5 eggs
- 3/4 cup (180 mL) packed brown sugar
- 2 tbsp (30 mL) all-purpose flour
- 1 tsp (5 mL) ground cinnamon
- 4 cups (1 L) Milk
- 2 tsp (10 mL) vanilla extract
Preheat oven to 350 °F (180 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
Cut bread into 1-inch (2.5 cm) cubes (you should have 10 to 12 cups/2.5 to 3 L); spread in baking dish. Add peaches and toss gently to combine.
In a large bowl, whisk together eggs, sugar, flour and cinnamon; whisk in milk and vanilla and pour over the bread and peaches. Press bread down gently with a spatula to coat in liquid. Let stand at room temperature for about 10 min or until bread is soaked through.
Bake for about 55 min or until puffed, golden and a knife inserted in centre comes out clean. Serve hot or warm.
Day-old bread works well for this recipe but make sure the bread is not stale. If using canned peaches, drain them well and pat dry before measuring.
For the Adventurous: Add 1 cup (250 mL) chopped white chocolate or white baking chips with peaches. Serve topped with lemon-flavoured whipped cream, vanilla ice cream or lemon yogourt.
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Top 5 Nutrients
|Calcium:||17 % / 184 mg|
|Vitamin D:||23 %|