Peaches and cream bread pudding recipe

Peaches N Cream Bread Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful recipe for Peaches and Cream Bread Pudding is a perfect way to enjoy the sweet and juicy flavors of summer. Made with fresh peaches, creamy custard, and soft bread, this bread pudding is a comforting and indulgent dessert. The combination of the warm bread soaked in a luscious cream mixture and the burst of sweetness from the peaches creates a heavenly taste that will leave you craving for more. Whether served as a dessert or a brunch dish, this Peaches and Cream Bread Pudding is sure to impress your family and friends.

Keywords: peaches, cream, bread pudding, dessert, summer.

Peaches and cream bread pudding recipe details

Peaches and cream bread pudding recipe, recipe Rating: 4.7
Number of votes:117

Ingredients

4 cups bread cubes

4 Tablespoons melted butter

8 ounces cream cheese, softened

1/2 teaspoon almond extract

1/2 cup sugar

1 Tablespoon fresh lemon juice

1/2 teaspoon salt

10 ounces unsweetened sliced frozen peaches with juice

2 eggs, beaten

2 Tablespoons sugar

1/4 teaspoon almond extract

1/2 teaspoon nutmeg

1 cup milk

Instructions:

Toss bread cubes with melted butter in 8 x 8-inch casserole. Leave 2-1/2 cups in bottom of pan; reserve 1-1/2 cups for topping. In a bowl, mix softened cream cheese with 1/2 teaspoon almond extract, 1/2 cup sugar, lemon juice, and salt. Reserve 8 nice peach slices for pinwheel decoration on top of pudding. Chop the rest of the peaches and mix with cream cheese. In a separate bowl, combine the eggs, 2 tablespoons sugar, 1/4 teaspoon almond extract, nutmeg, and milk.

Pour 2/3 of egg mixture over bread cubes in casserole; cook covered in microwave for 3 to 4 minutes. Spoon peaches and cream mixture over partly cooked egg/bread mix; arrange reserved bread cubes on top, then 8 peach slices in pinwheel fashion, and dribble rest of egg mixture over all. Cover and refrigerate for one hour or overnight. Cook at 350 degrees for 40 minutes covered, then at 400 degrees for 10 minutes uncovered. Cut into 4 portions and serve warm. Final product may be a bit mushy in middle, but NO ONE will complain!

Then go running to work off the calories!

Serves: 4 to 6 hungry people.