Our Southern-style bread pudding is made of crunchy French bread and sweet summer peaches bathed in a warm, creamy bourbon sauce.
Nutrition Facts
Peach Bread Pudding with Bourbon Sauce
Calories
Protein
FiberNutrition Facts
| Calories | 163 | |
|---|---|---|
| Total Fat | 3.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 1.0 g | |
| Cholesterol | 48 mg | |
| Sodium | 236 mg | |
| Total Carbohydrate | 27 g | |
| Dietary Fiber | 1 g | |
| Sugars | 14 g | |
| Added Sugars | 6 g | |
| Protein | 6 g | |
Dietary Exchanges
1 starch, 1 other carbohydrate, 1/2 fat
Ingredients
Servings 8
Serving Size 1/2 cup pudding and 1/4 cup sauce
Bread Pudding Ingredients
-
Cooking spray -
2 tablespoons light tub margarine (softened) -
8 1/2-inch slices baguette-style French bread (preferably day old) -
1/2 teaspoon ground cinnamon -
3 medium fresh peaches, peeled and sliced OR -
20 ounces frozen unsweetened sliced peaches, thawed -
2 tablespoons dried unsweetened cherries or blueberries or raisins (optional) -
2 large eggs -
1 cup fat-free milk -
1/4 to 1/3 cup sugar (depending on the sweetness of the peaches)
Sauce Ingredients
-
1 cup fat-free milk -
1/2 0.8-ounce package fat-free, sugar-free vanilla cook-and-serve pudding mix (about 4 1/2 tablespoons) -
1 tablespoon bourbon or rum or 1/4 teaspoon rum extract
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350˚F. Lightly spray eight 6-ounce ovenproof glass custard cups or porcelain ramekins. Set the custard cups on a large baking sheet. -
Spread a thin layer of margarine on one side of each bread slice. Sprinkle with the cinnamon. Cut the bread into ½-inch cubes. Put the cubes in the custard cups. Top with the peaches. Sprinkle with the dried fruit. -
In a medium bowl, whisk together the eggs, 1 cup milk and sugar. Pour over the fruit in the custard cups. Put the baking sheet in the oven. -
Bake for 30 to 35 minutes, or until the center of the pudding is set. -
About 10 minutes before the pudding is done, make the sauce. Put the remaining 1 cup milk and pudding mix in a medium saucepan. Whisk together for 30 to 60 seconds, or until well blended. Bring to a boil over medium-high heat, whisking occasionally. -
Reduce the heat to medium low. Whisk in the bourbon. Cook for 1 to 2 minutes, or until almost the desired consistency. (The sauce will thicken more as it stands.) Keep the sauce warm over low heat until the pudding is done. -
Spoon the sauce over the pudding.
Tip: If you don’t have ovenproof glass custard cups or porcelain ramekins, use a 9-inch metal baking pan. Bake as directed but without the baking sheet.
