Ingredients Jump to Instructions ↓

  1. 2 cups milk

  2. 4 cups stale bread cubes

  3. 2 eggs, separated

  4. 3/4 cup sugar, divided

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon nutmeg

  7. 1 teaspoon finely grated lemon zest

  8. juice of 1 lemon

  9. 2 tablespoons melted butter

  10. 1/4 teaspoon cream of tartar

  11. 1 can (29 ounces) peach halves, drained

Instructions Jump to Ingredients ↑

  1. Pour milk over bread cubes. Beat egg yolks with 1/2 cup sugar, salt and nutmeg; add lemon zest and juice, and the melted butter. Pour mixture over bread and milk. Stir to blend and pour into well-greased 9x9x2-inch baking dish. Place dish in a larger pan of hot water. Bake at 350° for 45 minutes. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Remove pudding from oven and spread meringue over top. Place peach halves over meringue, close to edge. Bake at 375° for 10 to 15 minutes to brown the meringue. Serve peach pudding warm. Makes 6 servings.

  2. Peach Dessert Recipes Peach Upside-Down Cake Peaches & Cream Cake Aunt Eileen's Peach Cake Peach Upside-Down Cake II Peach Bread Pudding Peach Crisp Peach Dumplings Delicious Peach Cobbler Fresh Peach Cobblers Peach Cobbler Recipe Suzi's Peach Cobbler Peach Apricot Cobbler Peach Cobbler II Easy Peach Cobbler Recipe Microwave Peach Cobbler Country Peach Cobbler Recipe Cookies and Cream Peach Cobbler Recipe Peach Pie with Lattice Top Peach Pie with Sour Cream Butterscotch Peach Pie Peach Sundae Pie Glazed Fresh Peach Pie Caramel Peach Pie Recipe Peach Pie with Crumb Topping Gourmet Peach Pie Peach Cream Pie Glazed Peach Pie Peach Pie with Coconut Peach Custard Pie Praline Peach Pie Peach Recipes Pudding Recipes Pie Recipes Dessert Recipes Index Cake Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter


Send feedback