Fresh Peach Bread Pudding

[Guest guest]

Try this recipe as soon as peaches are available.

It's one of my faves.

 

 

Fresh Peach Bread Pudding

 

4 eggs

2 cups milk

1/2 cup sugar

1 1/2 tsps. vanilla

1/2 tsp. ground cinnamon

2 to 3 ripe peaches, sliced

5 to 6 cups day old bread, white

1 tbsp. butter, cut up small

 

Spray 8x13 inch pan with Pam cooking spray. Break up

bread into pan, tuck peach slices in between bread.

Pour egg mixture over all, dot with pieces of butter.

Bake at 325 degrees for about 55 minutes.

Can be assembled night before and put in refrigerator.

Let sit at room temperature for 30 minutes before

baking. Peaches can be substituted with ripe pears or

cherries. Garnish with fresh peach slices and/or

blueberries or other fruit and dust with icing sugar.

Serve with vanilla sauce.

 

Vanilla Sauce:

1/2 cup sugar

1 tablespoon cornstarch

1 cup boiling water

1 slice of lemon

2 tablespoons butter

1 teaspoon vanilla

sprinkle of salt

 

Mix the sugar and the starch thoroughly. Add a little

of the hot water, and stir smooth. Add the rest of the

water, and the lemon, and let boil for 5 minutes.

Remove from heat, add the butter, salt and flavor. Mix

well and serve.

 

 

 

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