Baked Peach Bread Pudding Recipe

Baked Peach Bread Pudding makes a great dessert any time of the year. It’s easy-to-prepare and only requires a few ingredients. You can serve it as-is or with a spoonful of vanilla ice cream served over the top. When I don’t have vanilla ice cream in my freezer, my family enjoys it with a dollop of frozen whipped topping. It’s a family favorite and my grandchildren will eat this over and over again.

For this recipe I used a large can of sliced peaches with juice. I separated the juice (reserved it) from the slices and chopped them up into smaller pieces. If you can find a can of diced peaches in juice, I would certainly use that instead so that you can skip that step. If you tend to like your desserts a little less sweet, feel free to cut down the granulated sugar to 1 cup.

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Baked Peach Bread Pudding Recipe

1/2 loaf stale bread, torn into small pieces
1 large can sliced or diced peaches with juice
1/2 cup margarine, softened
1 1/4 cup granulated sugar
1/2 cup milk
3 large eggs
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Butter the bottom and sides of a 3-quart casserole dish.

Tear up the stale bread into small pieces or small cubes. In a mixing bowl beat together the eggs, softened margarine, granulated sugar, milk, diced or chopped peaches with juice, and ground cinnamon until all ingredients are combined.

Pour the bread pieces into the bowl and lightly toss everything together. Pour mixture into your prepared casserole dish.

Bake in a preheated 350 degree F. oven for 30-40 minutes or until golden brown on top and the center slightly springs back when touched. You can serve warm or chilled. Store leftovers in an airtight container in your refrigerator.

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