Farm Stand Peach Bread Pudding Review

***UPDATED 9/2/23***


INGREDIENTS

  • 4 cups of day-old bread, torn into small pieces.
  • 1 3/4 cup milk
  • 3 Tablespoons salted butter
  • 1 cup sugar, divided
  • 4 medium peaches, peeled and sliced (I used what we had leftover, frozen and canned )
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • Dash of ground nutmeg

PEACH BUTTER SAUCE

  • Reserved peach juice
  • 1/4 cup light brown sugar
  • 1/4 cup heavy whipping cream ( I forgot that part but it was so good anyway)

INSTRUCTIONS

  1. Preheat the oven to 350.
  2. In a medium-sized bowl, add the torn bread. Pour the milk over the bread and let sit, occasionally stirring for 15 minutes. Meanwhile, in a small bowl, whisk the eggs. Add the 1/2 cup sugar, vanilla, cinnamon, and nutmeg, and whisk to combine. Add the egg mixture to the bread mixture. Set aside.
  3. In a skillet, melt the butter, and add the sliced peaches and 1/2 cup sugar. Bring to a boil and simmer for 3 minutes. Drain the juice with a fine mesh strainer and RESERVE juice. Add the strained peaches to the egg and bread mixture, and stir to combine.
  4. Spray a 2-quart baking dish with nonstick spray. Add the bread pudding to the baking dish and bake for 40 minutes or until the middle is set. If desired, sprinkle with sugar during the last 5 minutes of baking and broil the top till well browned for some crispy crunchy bites!
MAKE THE PEACH BUTTER SAUCE 
Add all the peach butter sauce ingredients to the same skillet and bring to a boil, boil for 3 minutes. Transfer to a dish and let cool till warm. 

TO SERVE: Serve in small dishes and ladle on peach butter sauce. Enjoy! Notes: You can double his recipe and use a 9x13 baking dish. I also made it in individual 6-ounce ramekins!
( I added the sauce over top of the whole dish. )


I put the pictures in a collage of each step. 



Watch a video here from The Farm Stand



REVIEW
This was so good! Not difficult. I gave some to everyone at Mom's house and they loved it. They wanted vanilla ice cream to go with it! So next time you want something different, try this!

Stay sassy,

Cathy

Sassy Silver Sisters
Cathy, Rhonda, and Kelly
 

😃😃😃😃😃😃😃😃😃😃😃😃😃😃😃😃

Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜


The Recipe of the Week is a bonus for our subscribers and goes out via email mid-week.
So, don't miss out, and SUBSCRIBE TODAY!

FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Comments

Popular posts from this blog

Fall Apple Pie Simmer Pot

DIY Birthday Cake Boxes for People in Need

Product Review of Nature's Nectar Coconut Water