Rygwelski's IGA Express Recipes
https://rygwelskisexpress.iga.com/Recipes/Detail/4350/Peach_Bread_Pudding
Peach Bread Pudding
Yield: Makes 8 servings
Ingredients
| 4 | cups | French bread, cubed | |
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| 3 | large eggs, beaten | ||
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| 2 | cups | fat-free milk | |
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| 1/2 | cup | granulated sugar | |
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| 1/2 | teaspoon | almond extract | |
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| 1 | can | (21 oz.) peach pie filling | |
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| 1/2 | teaspoon | cinnamon | |
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| 2 | tablespoons | brown sugar | |
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| 2 | tablespoons | sliced almonds | |
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| 1 1/2 | teaspoons | butter, sliced into pieces | |
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Nutrition Facts
Yield: Makes 8 servings
Approximate Nutrient Content per serving:
| Calories: | 259 | |
| Calories From Fat: | 36 | |
| Total Fat: | 4g | |
| Cholesterol: | 83mg | |
| Sodium: | 235mg | |
| Total Carbohydrates: | 50g | |
| Protein: | 7g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat oven to 350 degrees.
Coat an 11-by 7-inch baking pan with cooking spray. Spread bread cubes in pan. Whisk together eggs, milk, granulated sugar and almond extract. Stir in pie filling, reserving 1/2 cup for use as a topping if desired. Pour mixture over bread cubes; press into bread with back of spoon.
Combine cinnamon and brown sugar and sprinkle on top of bread mixture. Add sliced almonds and dot with butter. Bake 50-55 minutes until knife inserted in center comes out clean. Serve warm with peach pie filling on top if desired.
Cover and refrigerate any leftovers for up to 3 days.
Please note that some ingredients and brands may not be available in every store.
Rygwelski's IGA Express Recipes
https://rygwelskisexpress.iga.com/Recipes/Detail/4350/Peach_Bread_Pudding
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