Peach Bread Pudding

    Peach Bread Pudding

    (167)
    9saves
    50min


    152 people made this

    About this recipe: 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 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. Bake for 35 to 45 minutes in the preheated oven or until golden brown.
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    Reviews & ratings
    Average global rating:
    (167)

    Reviews in English (167)

    by
    99

    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)

    by
    62

    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)

    by
    49

    This was really good. It was such a surprise that white bread was the cobbler. Nobody would ever have known if they hadn't been told. And my husband almost didn't believe me that it was just plain bread. However, I did use fresh peaches and I wonder if that was why the cobbler came out runny. It had a lot of liquid in the dish. I thought maybe it would set up but it never did. I will make this again with canned peaches and see if I have the same problem. And due to other reviews I decreased the sugar to 1 1/4 cups of sugar. Next time, I will try just 1 cup. It was pretty sweet. I highly recommend this very easy and tasty cobbler!  -  07 Jul 2006  (Review from Allrecipes US | Canada)

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