Ingredients for Peach Bread Pudding
- 4 large eggs
- Granulated Sugar
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Almond Extract
- Pinch of salt
- Evaporated Milk
- 1/2 cup water
- 4 cups cubed stale bread
- Butter
- 2 cups sliced peaches (fresh or frozen, thawed and sugared to taste)
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How to Make Peach Bread Pudding
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt until well combined.
- In a separate bowl, whisk together 2 cups whole milk and 1/2 cup water. Gently pour the milk mixture into the egg mixture, whisking until just combined.
- Grease a 1 1/2-quart casserole dish. Layer 4 cups cubed stale bread, half of the milk mixture, and 2 cups sliced peaches in the prepared dish. Repeat layers with the remaining bread, milk mixture, and peaches.
- Place the casserole dish in a larger baking pan. Pour enough hot water into the baking pan to come halfway up the sides of the casserole dish (this creates a water bath for even baking).
- Bake for 30-40 minutes, or until a knife inserted into the center comes out clean and the pudding is set.
- Remove from oven and let cool slightly before serving. Serve warm or cold.
- Refrigerate leftovers for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
82g
Fat
16g
Carbs
11g
