PEACH PUDDING
"This light peach dessert is so fresh it tastes just like summertime," says Shelby Nicodemus of New Carlisle, Ohio. "It's a quick way to dress up instant vanilla pudding."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve gelatin powder in hot milk; set aside. Meanwhile, in a large bowl, beat cold milk and dry pudding mix on low speed for 2 minutes. beat in gelatin mixture. Let stand for 5 minutes. Spoon into individual dishes. Garnish with peaches and whipped topping if desired.
Nutrition Facts : Calories 217 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 432mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
MY PEACH BREAD PUDDING
My husband reviewed numerous bread pudding recipes and came up with this version. Top with melted vanilla ice cream if desired.
Provided by Mother Ann
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
- Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
- Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
- Pour batter into prepared casserole dish.
- Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 58.5 g, Cholesterol 151.4 mg, Fat 20.4 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 11.8 g, Sodium 266.8 mg, Sugar 47.3 g
VANILLA BRIOCHE BREAD PUDDING WITH PEACH SUZETTE SAUCE
Provided by Robert Irvine : Food Network
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the bread pudding: Preheat the oven to 350 degrees F. Grease a baking dish with butter. Add the cubed bread.
- In a small saucepan, melt 4 tablespoons butter.
- In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together. Add the eggs and whisk again until thoroughly combined.
- Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to help absorb.
- Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to the knife, cook for a few minutes more until firm. Remove the bread pudding from the oven and allow to cool a bit.
- For the peach sauce: In a large saucepan over medium-low heat, melt the butter. Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to thicken and darken, about 2 minutes. Stir while cooking to avoid burning. Add the heavy cream and stir to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce. Remove from the heat and keep warm.
- For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and cook until the sugar is melted. Remove from the heat and add the orange liqueur and dark rum. Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.
- To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl. Pour the peach sauce over top, and then the rum sauce. Garnish with a dollop of creme fraiche and a small sprig fresh mint.
PEACH PUDDING
This light peach dessert is so fresh it tastes just like summertime. It's a quick way to dress up instant vanilla pudding. This came from Taste Of Home's Fast Fixes with Mixes. I have not tried this I'm posting for safe keeping.
Provided by internetnut
Categories Gelatin
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, dissolve gelatin in hot milk; set aside.
- Meanwhile, in a mixing bowl, beat cold milk and pudding mix on low speed for 2 minutes. Add gelatin mixture; mix well. Let stand for 5 minutes.
- Spoon into individual dishes. Garnish with peaches and whipped topping if desired.
Nutrition Facts : Calories 192.4, Fat 4.6, SaturatedFat 2.8, Cholesterol 17.1, Sodium 225.7, Carbohydrate 28.1, Fiber 0.1, Sugar 19, Protein 10.1
PEACH AND BERRY SUMMER PUDDING
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
- Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
- Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.
PEACH COBBLER
Bake a comforting, easy pudding with tinned peaches. Cobbler is an ideal, no-fuss dessert that can be on the table in under an hour. Serve with ice cream
Provided by Elena Silcock
Categories Dessert, Treat
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
- Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
- Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.
Nutrition Facts : Calories 648 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
PEACHY BREAD PUDDING WITH CARAMEL SAUCE
This rich and creamy bread pudding is a truly decadent and comforting dessert.
Provided by jowolf2
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
- Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
- While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
- Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 60.9 g, Cholesterol 105.7 mg, Fat 19.5 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 11.6 g, Sodium 449.5 mg, Sugar 35.9 g
TENNESSEE PEACH PUDDING
This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. -Virginia Crowell, Lyons, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.
Nutrition Facts : Calories 253 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
PEACHES AND CREAM PUDDING
Make Peaches and Cream Pudding in minutes. Canned peaches and instant pudding come together for a simple, yet familiar peach-and-cream treat.
Provided by My Food and Family
Categories Home
Time 5m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Mix milk and reserved peach juice in medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in peaches. Refrigerate until ready to serve.
Nutrition Facts : Calories 110, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.2533 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5716 g, Sugar 0 g, Protein 1 g
SELF-SAUCING PEACH PUDDING
This is a great way to use up all the end-of-season peaches or nectarines. This can also be made with drained, canned fruit when fresh isn't available. I'm going to give it a try with apples now that their season is approaching. Fast, easy and delicious! Serve with vanilla ice cream, whipping cream or eat it plain. Enjoy! P.S. Prep time includes peeling the fruit.
Provided by Love2Eat
Categories Dessert
Time 1h
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In 2 litre (8 cup) baking dish, melt butter in 350 deg.
- oven.
- In bowl, whisk together flour, sugar, baking powder and cinnamon until well blended; whisk in milk until smooth.
- Pour over melted butter and whisk until well blended.
- For the sauce, in saucepan, over medium-high heat, bring peaches, brown sugar and cinnamon to a boil.
- Simmer for 2 to 3 minutes.
- Pour over batter.
- Do not stir.
- Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden.
- Serve warm.
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