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Food Bank Bread Pudding

  • 10servings

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Source: bread.betterrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsZinc, Copper, Fluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups Cubed French Bread , croissants or plain cake donuts

  2. 2 cups sliced Fresh or Frozen Peaches , drained

  3. 1 cup Egg Product , or 4 large beaten eggs

  4. 2×

  5. 12 oz cans Evaporated Milk , or 1 can milk and 1 can coconut milk

  6. 11/3 cups Mashed Ripe Bananas , or one

  7. 15 ounce can pumpkin

  8. cup Granulated Sugar

  9. 1/4 cup Packed Light Brown Sugar

  10. 2 Tbsp Pumpkin Pie Spice , or 1 tablespoon cinnamon

  11. 1 tsp Vanilla

  12. 1/2 cup Peach or Apricot Sugarless Spreadable Fruit , melted

  13. 4 tsp Lemon or Orange Zest , reserve peelings

  14. 1 tsp Rum Extract , or orange extract

  15. 1/2 cup Chopped Pecans , or walnuts

Instructions Jump to Ingredients ↑

  1. Toss bread cubes with sliced peaches in a buttered 9 by 13 inch pan. If you don't have peaches, just put bread cubes in pan. In a large bowl, whisk together eggs, milk, bananas or pumpkin, sugar, spices, vanilla and other extracts, melted spreadable fruit, and lemon zest. Mix in all other fruit and nuts. Add to bread cube mixture in pan and toss to coat. Bake at 350 degrees on middle oven rack, until pudding is set, about 30 minutes, or until a knife inserted near the center comes out clean. Let stand for 30 minutes.

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