Cling Peach Bread Pudding
Make this California Cling Peach Bread Pudding for a dessert recipe that is sweet, easy, and delicious. Loaded with peaches, any bread that you have, and a creamy brown sugar sauce. The perfect treat to make ahead of time.
Servings: 12
Calories: 441kcal
Ingredients
- For Bread Pudding
- 3 tablespoons butter
- 1 pound loaf bread, cut into 1-inch pieces
- 1 ½ cups diced California Cling Peaches, drained with liquid reserved
- ⅓ cup finely chopped pecans
- 3 large egg
- 4 cups milk
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Brown Sugar Sauce
- ½ cup butter
- 1 cup brown sugar
- ⅓ cup reserved liquid from canned cling peaches
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 large egg, lightly beaten
Instructions
- Begin the recipe by grabbing a 13×9-inch rectangle baking dish and prepare the 1 pound of bread by cutting it into small 1 inch pieces.
- Melt the 3 tablespoons butter and add it evenly to the bottom of the baking dish. Add the prepared 1 pound of prepared bread and top with the drained and diced 1 ½ cups California Cling Peaches (save the liquid) and ⅓ cup chopped pecans. Spread both around to make sure the bread is evenly covered with the cling peaches and chopped pecans.
- Using a medium mixing bowl, whisk together the 3 large eggs, 4 cups milk, 1 cup brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon and ½ teaspoon ground nutmeg until combined.
- Slowly pour the egg mixture in the baking dish over the bread, cling peaches, and pecans. Use a spoon or spatula to press the mixture down into the pan to make sure the bread is completely submerged in the mixture.
- Place the bread pudding into the refrigerator overnight to prepare in advance or cover and allow it to sit at room temperature undisturbed up to 1 hour.
- If you have allowed the bread pudding to set in the refrigerator overnight, when you are ready to bake, remove the bread pudding from the refrigerator and allow it to come to room temperature for 15 minutes before placing in the oven to bake.
- Place the peach bread pudding into an oven that is preheated to 375 degrees F. Bake for 1 hour or until it is fluffy and has browned.
- While the bread pudding is baking in the oven, prepare the brown sugar sauce. Using a small saucepan over low heat, add in ½ cup butter, 1 cup brown sugar, the ⅓ cup of the reserved liquid from the cling peaches, ¼ teaspoon ground nutmeg, ½ teaspoon vanilla extract and ¼ teaspoon salt.
- Whisk the sauce until combined and cook/heat for about 5 minutes. Remove the saucepan from the heat and slowly whisk in the 1 large lightly beaten egg.
- Carefully remove the cling peach bread pudding from the oven and top with the brown sugar sauce. Serve warm and Enjoy!
- Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat before serving.
Nutrition
Calories: 441kcal | Carbohydrates: 61g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 407mg | Potassium: 297mg | Fiber: 2g | Sugar: 44g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 2mg