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Peach Bread Pudding

Peach Bread Pudding
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 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 1/2 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



1 Preheat oven to 350°F.
2 Spread bread cubes in 11 x 7-inch baking pan coated with cooking spray. Whisk together eggs, milk, granulated sugar and almond extract.
3 Stir in pie filling, reserving ½ cup for use as a topping. Pour mixture over bread cubes; press into bread with back of spoon.
4 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.
5 Serve warm with peach pie filling on top.
6 Cover and refrigerate any leftovers for up to 3 days. Reheat to serve.

Source: Wheat Foods Council

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