This is an easy and delicious peach bread pudding, made with sweetened condensed milk and diced canned peaches. Serve this bread pudding with a caramel or butterscotch sauce.
I used French bread in the recipe, but a brioche bread or rolls or challah would be excellent in this bread pudding. Canned diced apricots may be used in the bread pudding as well.
- 4 cups torn French bread
- 1 can (14 ounces) sweetened condensed milk
- 3 large eggs
- 2 to 2 1/2 cups diced canned peaches, juice reserved
- 1/2 cup reserved peach juice
- 1 1/4 cup hot water
- 4 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Preheat oven to 325 F.
Butter an 11-by-7-inch baking dish.
Put the torn bread pieces in a medium bowl. Set aside.
In a large bowl, combine sweetened condensed milk and eggs; blend well with an electric mixer or whisk. Add the diced peaches and the 1/2 cup of reserved peach juice, along with hot water, melted butter, cinnamon, and vanilla.
Add the torn bread pieces to the peach mixture and stir gently, moistening the bread completely.
Turn the mixture into the prepared baking dish.
Bake the peach bread pudding for 1 hour and 10 minutes or until a knife inserted in center comes out clean.
Cool the bread pudding slightly and serve warm with ice cream, whipped topping, or a dessert sauce.
Cover the pudding and store leftovers in the refrigerator.
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