Thursday, September 22, 2011

The Frugal Kitchen: Peach Bread Pudding

I began having cravings for bread pudding this morning, plus Publix had french bread on sale (rationalization), so I had to make a pan of Peach Bread Pudding.

I Couldn't Wait To Try Some
Here is the recipe:

2 cans sliced peaches
1 loaf of french bread, sliced
4 - 5 cups milk
1/2 cup heavy cream
8 eggs
1/2 tsp. salt
1 cup white sugar
1/2 cup brown sugar
1/4 tsp nutmeg
1/2 tsp vanilla

Butter a 9" x 13" pan.  Line the pan with the sliced french bread (there should be two layers).  In a large bowl whisk together the eggs and sugar, then add the salt, vanilla, and nutmeg.  Continue whisking while you add the milk.  Pour wet mixture over the bread, add peaches to the top and pour the cream over the peaches.   The wet mixture should almost reach the top of the bread.  Let stand for an hour to allow bread to absorb the milk mixture.  Bake in a 350 degree Fahrenheit oven for 40 minutes or until a knife inserted in center comes out clean.

You can change this recipe in several ways.  You can reduce the white sugar to 1/2 cup if you don't like very sweet desserts.  Substitute cinnamon for the nutmeg for a more traditional flavor.  If you want a plain bread pudding leave off the peaches.

This bread pudding has a light, souffle-like consistency if you restrain yourself from pressing down on the bread.  Because of the addition of the cream it doesn't need whipped cream.


God bless,