Peach Bread Pudding
4 cups cubed French bread
3 large eggs, beaten
2 cups fat free milk
1/2 cup granulated sugar
1/2 teaspoon almond extract
1 – 21 ounce can peach pie filling (reserve ½ cup for topping, optional)
1/2 teaspoon cinnamon
2 tablespoons brown sugar
2 tablespoons sliced almonds
1 1/2 teaspoons butter, cut into small pieces
Preheat oven to 350°F.
Spread bread cubes in 11 x 7-inch baking pan coated with cooking spray. Whisk together eggs, milk, granulated sugar and almond extract. Stir in pie filling, reserving ½ cup for use as a topping. Pour mixture over bread cubes; press into bread with back of spoon.
Combine cinnamon and brown sugar and sprinkle on top of bread mixture. Add sliced almonds and dot with butter. Bake 50 to 55 minutes until knife comes out clean. Serve warm with peach pie filling on top.
Cover and refrigerate any leftovers for up to 3 days. Reheat to serve.
Nutrition: Each serving provides approximately: 248 calories, 6 g protein, 48 g carbohydrates, 1 g fiber, 4 g fat (1 g saturated), 83 mg cholesterol, 29 mcg folate, 1 mg iron, 191 mg sodium.
Source: Wheat Foods CouncilShareThis