Wednesday, September 3, 2014

Peaches and Cream Bread Pudding




Peaches and Cream Bread Pudding is a recipe that is not only tasty it is also a snap to make. It's great as dessert but if you sort of mess around with the  ingredients you can create a sweet treat for a lazy Sunday morning too. When you bite into this steaming treat, it should be gooey and custardy and delicious. It's sure to be a crowd-pleaser as it is at my house! Can you think of any variations? Leave your suggestions in the comments!





Peaches and Cream Bread Pudding

Ingredients 
  • 2 Cans peaches in heavy syrup drained, half cup of syrup reserved
  • 1 cup brown sugar, packed
  • 4 Tbs. butter
  • 2 cups half and half
  • 5 eggs
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  •  Loaf of Hawaiian Bread, crusts removed
Instructions 
  1. Preheat oven to 350.
  2. Cut bread into 1 inch squares.
  3. Drain the peaches and spread on the bottom of an 8x8 pan or 9x9 pan.
  4. Melt the butter with the brown sugar 
  5. Pour over peaches
  6. Sprinkle bread over peaches/brown sugar.
  7. In a blender mix the sugar, half and half, eggs, vanilla extract and cinnamon.
  8. Pour mixture over bread.
  9. Bake at 350 for about 40-45 minutes.
  10. Variations: instead of peaches cut up apples and instead of sugar use maple syrup for a breakfast treat.

1 comment:

  1. Raisin bread or perhaps cinnamon rolls in place of traditional bread may spice it up a bit for the cooler months... (of course, personally I would have to omit the eggs and butter) but it sounds good to me any way you slice it ;-)

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