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Peach Bread Pudding
A deliciously different way of preparing a cobbler-esque dessert. Tinned peaches are topped with sliced bread, egg, flour, sugar and margarine and then baked. Enjoy with ice cream, custard or whipped cream.
Ingredients
Serves: 6
- 2 (410g) tins sliced peaches, drained
- 5 slices white bread, crusts removed
- 300g caster sugar
- 2 tablespoons self-raising flour
- 1 egg, beaten
- 110g margarine, melted
Method
Prep:15min ›
Cook:35min ›
Ready in:50min
- Preheat oven to 180 C / Gas 4.
- Place the peaches into the bottom of a buttered 23cm square baking dish. Cut each slice of bread into 4 strips and place over the peaches. In a medium bowl, mix together the sugar, flour, egg and margarine; pour over the bread.
- Bake for 35 to 45 minutes in the preheated oven or until golden brown.
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Reviews & ratings
Average global rating:
(168)
Reviews in English (150)
I made this today and I loved it, I had whipped cream with mine - 23 May 2017
Wonderful! I'm really picky about cobbler, so when I saw all great reviews I thought I'd try it, and it was great! The crust was perfect. I did cut the bread into 9-12 cubed pieces rather than slices and also added a tad bit of vanilla and cinnamon to the sugar mixture. This is an easy recipe that would be hard to screw up. Good with or without ice cream/whipped topping. Thank you! Note: I didn't have self-rising flour so I just used all purpose flour, added a pinch of baking soda, a pinch of paking powder and a dash of salt. Seemed to work just fine. UPDATE: I've made this several times since, and still love it! Everytime I take it to parties or anything, people always ask me for the recipe. Be sure to drain the peaches really good just so it's not runny. - 07 Aug 2006 (Review from Allrecipes US | Canada)
Absolutely delicious! I doubled the recipe,used a 9x13 glass pan, reduced sugar by half & added 1/2 tsp cinnamon and 1/2 tsp vanilla to the sugar mixture. 45 minutes is exactly the right baking time, making the crust really light yet chewy. My husband has already declared this a favorite. - 19 Nov 2006 (Review from Allrecipes US | Canada)
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