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2 cups cubed French bread (about four 1/2
inch thick
slices)
2 medium peaches -- peeled and chopped
OR
2 cups frozen (thawed) sliced peaches
1 cup skim milk
1/4 cup fat-free cholesterol-free egg product
OR
1 egg
1/4 cup peach or apricot spreadable fruit --
melted
2 tablespoons packed brown sugar
1/2 teaspoon vanilla
Peach or apricot spreadable fruit -- if
desired
Heat oven to 350:. Spray loaf pan, 9 W 5 W 3 or
8 1/2 W 4 1/2 W 2 1/2 inches, with nonstick
cooking spray. Toss bread and peaches in pan.
Beat milk, egg product, melted spreadable fruit,
brown sugar and vanilla with wire whisk or fork
in medium bowl until blended. Pour evenly over
bread and peaches.
Place loaf pan in rectangular pan, 13 W 9 W 2
inches, on oven rack. Pour boiling water into
rectangular pan until 1 inch deep. Bake 30 to 35
minutes or until knife inserted in center comes
out clean. Spread additional spreadable fruit
over top of bread pudding for glaze. Cool 10
minutes; cut into 4 pieces. Serve warm. Cover
and refrigerate any remaining bread pudding.
Yield: 4 servings.
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Background by
Claudia's Collection
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