Peach Bread Pudding

Prep 10 min

Cook 40 min

Ready in 50 min

Bread pudding as a brunch dessert? It is when you add peaches! Don’t forget the caramel sauce.

Ingredients

8 eggs
1 cup (250 mL) milk
1 cup (250 mL) sugar
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) salt

1 loaf (1¼ lbs./575 g) thick-cut white bread, cut into 1" (2.5-cm) cubes
2 cans (15 oz./425 g each) sliced peaches, drained and coarsely chopped

6 oz. (175 g) cream cheese, cubed
¼ cup (60 mL) milk
2 tbsp (30 mL) sugar
¼ tsp (1 mL) vanilla extract
Oil for spraying
Optional toppings: Whipped cream, caramel sauce, toasted pecans

Directions

Preheat the oven to 375°F (190°C).
Add the egg mixture ingredients to a large plastic mixing bowl. Use a hand mixer on medium speed to beat until combined. Place the bread in the egg mixture and toss to coat.
Combine the cream cheese mixture ingredients in a food processor. Process until smooth.
Spray the 9" x 13" (23 cm x 33 cm) Pan with oil. Place one-third of the soaked bread into the pan. Spoon the cream cheese evenly over the bread and add the chopped peaches. Cover with the remaining bread cubes. (Don’t worry if it doesn’t fill the pan, it expands as it cooks.) Bake until browned and no liquid is visible, 35–40 minutes.
Let cool 10 minutes before serving. Top with pecans and caramel sauce, if you’d like.

Yield:

8-12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 550, Total Fat 20 g, Saturated Fat 8 g, Cholesterol 210 mg, Sodium 650 mg, Carbohydrate 80 g, Fiber 2 g, Sugars 46 g (includes 28 g added sugar), Protein 15 g