Peaches and cream bread pudding

Lynnda Cloutier


Perfect for any time of the year.From an old magazine


★★★★★ 1 vote



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12 slices cinnamon swirl bread, halved diagonally
one package frozen peach slices, thawed, drained, and chopped, 16 ounces
3 ounces cream cheese, cut into small cubes
eight eggs
2 cups milk
1 cup whipping cream
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoons salt
1/4 teaspoon ground nutmeg
caramel sauce, recipe follows
1/2 cup chopped pecans, toasted

How to Make Peaches and cream bread pudding


  • 1in a 3 quart rectangular baking dish arrange bread slices, peaches, and cream cheese cubes. In a large bowl, whisk together eggs, milk, whipping cream, sugar, vanilla, cinnamon, salt, and nutmeg; pour evenly over bread mixture. Cover and chill overnight.
  • 2Preheat oven to 350°. Before baking, let bread stand for 15 minutes at room temperature. Uncover; bake for 40 to 50 minutes or until set.
  • 3Just before serving, drizzle bread pudding with caramel sauce and sprinkle with pecans. Makes 12 servings
  • 4to make cubing easier, place cream cheese in the freezer for 15 to 30 minutes.
    Caramel sauce: in a medium heavy pan stir together 3/4 cup packed Brown sugar, 1/2 cup whipping cream, 1/2 cup butter and 2 tablespoons light color corn syrup . bring to boiling over medium high heat, whisking occasionally; reduce heat to medium. Boil gently for three minutes more. Remove from heat. Stir in 1 teaspoon vanilla. Let cool for 15 minutes. Store any leftover sauce in an airtight container in refrigerator for up to one week.

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About Peaches and cream bread pudding

Course/Dish: Fruit Desserts, Puddings

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