Even though we enjoy them fresh and cold I wanted to use them in some type of dessert. Peach melba came to mind so I began searching for an easy recipe and then I thought why not add them to a bread pudding.
I've been inspired recently by several bread puddings that have been popping up on a few of the blog hops I visited this summer. It just so happens that bread pudding is one of our favorite desserts -- now is as good a time as any to treat ourselves to a delicious dessert.
Bread pudding can be very rich and high in calories - the main reason we don't have it too often - so I hunted for a 'low'er calorie recipe. Actually I was surprised to find there were quite a lot of so-called low fat or lower calorie bread pudding recipes.
I chose one from EatingWell magazine -- how bad could this recipe be? I made a few tweaks since I was adding the peaches and wanted to enhance the flavors with complimentary spices. Nutmeg and cloves can be a little overpowering for my palate so I used very little of each. You can use more if you wish.
Peach Bread Pudding Topped With Peach Melba
- 3 large or 4 medium peaches, cut in chunks
- 4 cups stale bread cut in cubes
- 2 cups fat-free milk
- 2 eggs lightly beaten
- 1/2 cup packed brown sugar
- 1/2 tsp. ground cinnamon
- pinch of cloves
- 1/8 tsp. nutmeg
- pinch of salt
- 1 cup of fresh raspberries or frozen raspberries
- 1-2 TBLS. sugar in the raw
- 1 oz. sweet dessert wine, or rum (optional)
- vanilla ice cream OR whipped cream for topping
- Preheat oven to 350 degrees. Spray 8"x8" baking dish with non-stick cooking spray.
- In a medium bowl whisk together the eggs, milk, sugar and spices. Add the bread cubes with half of the cubed peaches and stir well. Let the bread soak for about 5 minutes then pour the entire mixture in the baking dish.
- Bake the pudding for about 1 hour. Test by inserting a sharp knife in the center to be sure it comes out clean. If not, continue to bake until set
- While the pudding is baking prepare the raspberries by adding 1-2 TBLS. of sugar and, if using, the sweet wine or rum to the raspberries and let macerate for 20 minutes. Add the remaining peaches and stir well to combine.
- To serve, scoop out the pudding into individual dishes. Top the pudding with the raspberry and peach mixture. Add a scoop of vanilla ice cream for the total peach melba experience.
I've shared this with:
Hearth and Soul
Turning the Table Thursday