Fresh Peach Bread Pudding
4 Cups peaches cut into bite
size pieces
¼ Cup butter
½ Cup white sugar
Melt the butter in a frying
pan (don’t brown) and add the sugar and peaches and simmer stirring for 2
minutes. Pour into a large strainer or colander
over a bowl and let drain while you prepare the remaining ingredients. This takes some of the juice out of the
peaches and makes a wonderful sauce for later.
In a 4 cup measuring cup put
in cubed French bread and press down when filling. Put into a 9 inch style
greased casserole. When the peaches
have drained well toss them with the bread in the baking dish.
Beat together and pour over
the bread and peaches. Press down a
little:
2 eggs (I used extra large)
1 Cup Milk (I used about ¼ Cup
cream as part)
½ teaspoon cinnamon
1/8 teaspoon nutmeg
½ Cup sugar
¼ teaspoon salt
Melt 2 Tablespoons butter and
mix with ½ cup of brown sugar and ½ cup of chopped nuts (Walnuts or Pecans are
best but optional) Sprinkle over the
pudding and press down a little.
Bake 350 for 30-35
minutes. Heat up the drained peach sauce
and pour over the servings with ice cream.
WOW!