The peaches have been so delicious this summer. Every time I’m in the supermarket I buy them for our snack and sometimes I add them to a tossed salad.
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.
- 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
- ½ cup packed brown sugar
- ½ tsp. ground cinnamon
- pinch of cloves
- ⅛ 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)
- 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 bread pudding into individual dishes and top the pudding with the raspberry and peach mixture.
- Add a scoop of vanilla ice cream for the total peach melba experience.
This recipe was very easy to prepare. It didn’t take more than 15 minutes of prep and clean-up was a breeze since everything went into the dishwasher. It was well worth it for a scrumptious dessert!
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Turning the Table Thursday