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
- Preheat oven to 350.
- Cut bread into 1 inch squares.
- Drain the peaches and spread on the bottom of an 8x8 pan or 9x9 pan.
- Melt the butter with the brown sugar
- Pour over peaches
- Sprinkle bread over peaches/brown sugar.
- In a blender mix the sugar, half and half, eggs, vanilla extract and cinnamon.
- Pour mixture over bread.
- Bake at 350 for about 40-45 minutes.
- Variations: instead of peaches cut up apples and instead of sugar use maple syrup for a breakfast treat.
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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