Heart Healthy
Our Southern-style bread pudding is made of crunchy French bread and sweet summer peaches bathed in a warm, creamy bourbon sauce.
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Peach Bread Pudding with Bourbon Sauce
Our Southern-style bread pudding is made of crunchy French bread and sweet summer peaches bathed in a warm, creamy bourbon sauce.
-
Servings:
8
-
Serving Size :
1/2 cup pudding and 1/4 cup sauce
Ingredients
Bread Pudding Ingredients
-
Cooking spray -
2 tablespoons light tub margarine -
bread -
1/2 teaspoon cinnamon -
3 medium peaches OR -
20 ounces peaches -
2 tablespoons dried cherries -
2 large eggs -
1 cup milk -
sugar
Sauce Ingredients
-
1 cup milk -
pudding mix -
bourbon
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.
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
-
Servings:
8
-
Serving Size :
1/2 cup pudding and 1/4 cup sauce
Ingredients
Bread Pudding Ingredients
-
Cooking spray -
2 tablespoons light tub margarine -
bread -
1/2 teaspoon cinnamon -
3 medium peaches OR -
20 ounces peaches -
2 tablespoons dried cherries -
2 large eggs -
1 cup milk -
sugar
Sauce Ingredients
-
1 cup milk -
pudding mix -
bourbon
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.