|Nutritional Guidelines (per serving)|
This is an easy and delicious peach bread pudding, made with sweetened condensed milk and diced canned peaches. Serve this bread pudding with a caramel or butterscotch sauce.
Use a good quality bread in the recipe. I used day-old French bread in the bread pudding pictured, but a rich brioche bread or rolls or challah would be excellent. Canned diced apricots may be used in the bread pudding as well.
- 4 cups torn French bread
- 2 to 2 1/2 cups canned peaches (undrained)
- 1 (14-ounce) can sweetened condensed milk
- 3 large eggs
- 1 1/4 cups hot water
- 4 tablespoons butter (melted)
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
Preheat oven to 325 F.
Butter an 11-by-7-inch baking dish or a shallow 1 1/2-quart casserole.
Put the torn bread pieces in a medium bowl. Set aside.
Place a colander or sieve over a bowl and drain the peaches. Reserve 1/2 cup of the peach juice. Dice the peaches and set the juice and peaches aside.
In a large bowl, combine sweetened condensed milk and eggs; blend well with an electric mixer or whisk.
Add the drained diced peaches and the 1/2 cup of reserved peach juice to the milk and egg mixture along with hot water, melted butter, vanilla, and cinnamon.
Add the torn bread pieces to the peach mixture and stir gently, moistening the bread completely.
Turn the mixture into the prepared baking dish.
Bake the peach bread pudding for 1 hour and 10 minutes or until a knife inserted in center comes out clean.
Cool the bread pudding slightly and serve warm with ice cream, whipped topping, or a dessert sauce.
Cover the pudding and store leftovers in the refrigerator.