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Peach Bread Pudding with 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.

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.

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 30 to 35 minutes, or until the center of the pudding is set.
  5. 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.
  6. 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.
  7. 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
CaloriesCalories
163 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
1g Per Serving

Nutrition 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

 
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
CaloriesCalories
163 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
1g Per Serving
×
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.

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 30 to 35 minutes, or until the center of the pudding is set.
  5. 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.
  6. 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.
  7. 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.
 

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