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.
Peach Melba Bread Pudding
- 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
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!
I’ve shared this with:
Turning the Table Thursday