Peach Bread Pudding

Have you ever had bread pudding?

I was going to make a sandwich with the bread that my dad picked up from the Farmer’s Market a week (or so) ago.  I pulled out the bread and it was pretty dry and hard… and on the verge of molding.  Not sandwich material.  I didn’t want to waste it, though, and I remembered that bread pudding uses day (or so) old bread.

I never had bread pudding before.  I’d seen a bunch of recipes for it before, but it never looked appealing, so I never wanted to try it.  I found a pretty basic recipe and decided to try it.

Since I’d never made it before, I didn’t even know what to expect.  I wasn’t sure what the texture or taste or anything was going to taste like.  It has a kind of crunchy top and a custardy base.  Although I have nothing to compare it to, I thought it turned out pretty yummy!

The recipe is easy! Give it a try! 🙂

Peach Bread Pudding
Adapted from: AllRecipes

Ingredients

  •  10 slices day-old bread (Half a loaf)
  • 2 tablespoons butter, melted
  • 1/2 cup raisins (optional)
  • 2 peaches, diced and mixed w/ 1 tbsp sugar (optional)
  • 3 eggs, beaten
  • 2 cups milk
  • 1/4 cup white sugar
  • 1/2 cup  brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

1.  Preheat oven to 350 degrees F (175 degrees C).
2.  Break bread into small pieces into an 8 inch square baking pan. Incorporate peaches. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
 
3.  In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
 
*Optional* Sprinkle with cinnamon/sugar mixture. 
 
4.  Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. 

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