Peach Melba Bread Pudding

2  Ratings
  • 15 min prep
  • 45 min total
  • Makes 8 servings.

Canned peaches, raisins and fruit creme biscuits are baked in a rich egg custard and served warm topped with raspberry jam for a luscious dessert.

Peach Melba Bread Pudding Recipe

Ingredients

  • 1 can (16 oz.) peach slices in juice, undrained
  • 1 pkg. (7 oz.) PEEK FREANS Fruit Creme Biscuits (Inactive Ingred. 5/2014) , coarsely chopped
  • 1/4 cup raisins
  • 3 eggs
  • 1 cup milk
  • 2 Tbsp. sugar
  • 1/4 cup seedless raspberry jam, warmed

Instructions

  • Preheat  oven to 350°F. Drain peaches, reserving 1/4 cup of the juice. Chop peaches; place in greased 2-qt. shallow casserole dish. Add chopped biscuits and the raisins; mix lightly. Set aside.
  • Beat  eggs, reserved peach juice, the milk and sugar with wire whisk until well blended; pour over peach mixture.
  • Bake  30 min. or until knife inserted in center comes out clean. Serve warm topped with the jam.

Recipe Tips

Great SubstituteSubstitute raspberry syrup for the warmed raspberry jam.

Great SubstitutePrepare as directed, using PEEK FREANS Tropical Creme Biscuits.

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Nutrition Information

Makes 8 servings.

Nutrition per serving:

  • Calories 230 
  • Total fat 7 g
  • Saturated fat 2.5 g
  • Cholesterol 80 mg
  • Sodium 70 mg
  • Carbohydrate 37 g
  • Dietary fiber 1 g
  • Sugars 26 g
  • Protein 5 g
  • Vitamin A 6 %DV
  • Vitamin C 6 %DV
  • Calcium 6 %DV
  • Iron 6 %DV