Cooked - Peach Bread Pudding - New Recipe

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Peach Bread Pudding

1.0

1 loaf bread, cut into cubes - sourdough or brioche

1 pound peaches (or other fruit)

4 tablespoons cornstarch

¼ cup sugar

¾ cup almond milk

2 tablespoons peach or apricot preserves

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

1 tablespoon vanilla

1 cup apple juice

1 tablespoon grated ginger

1 cup raisins

Select all/reset

Put bread into 350 oven to toast for 20-30 minutes
If using frozen peaches then defrost them by soaking in 1-2 cups warm water or using fresh, peel & cut into slices & soak in cold water for 15 minutes. Use this water below.
Whisk cornstarch & milk, add water from soaked peaches, preserves, cinnamon, nutmeg, salt, sugar, vanilla, apple juice, & ginger- mix well
Fold in raisins, peaches & toasted bread. Let it sit for 5 minutes
Transfer to glass baking pan, bake at 350 for 55 minutes or until golden brown & bread springs back when touched.

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