Peach Brioche Bread Pudding Recipe


Peach Brioche Bread Pudding Recipe

Nutritional Facts
Serving Size: 
1/16th of recipe (about 1/3 cup)
Calories from Fat: 
26.48kcal
Calories: 
239
Total Fat: 
2.94g
Saturated Fat: 
1.06g
Cholestrol: 
69.72mg
Sodium: 
241.14mg
Dietary Fiber: 
1.29g
Total Carbohydrate: 
50.00g
Sugars: 
34.13g
Protein: 
5.65g
Calcium: 
121.46mg
Total Time: 2 hours, 25 minutes
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Source: 
Makers of LACTAID® Brand Products

This lactose free brioche bread pudding recipe is baked in creamy custard with a cinnamon and peach marmalade filling. This recipe makes for a delicious and sophisticated lactose free dessert that everyone will love! A cinnamon-peach filling is sandwiched between slices of brioche then baked in a creamy custard.

Yields/Serves: 
16
servings
Ingredients: 
1
lb
slightly stale brioche or challah bread filling
4
c
sliced frozen peaches
1
c
peach marmalade
1
c
sugar
2
T
flour
1
t
cinnamon
1⁄4
t
nutmeg
3
T
peach schnapps (optional) Custard
1
t
vanilla extract
2
eggs
3
egg yolks
pinch of salt
Topping
1⁄2
c
brown sugar
  1. Preheat oven to 325 degrees F. Butter a 13x9 inch-baking dish, set aside.
  2. Slice brioche and place on a baking sheet. Bake in preheated oven until golden brown, about 2-4 minutes. Set aside.
  3. Place filling ingredients in a large saucepan. Simmer over medium low heat for 35-45 minutes or until beginning to thicken. Remove from heat, pour into a heat resistant bowl and refrigerate about 30-40 minutes or lightly chilled.
  4. Place half of the brioche slices in the prepared pan. Spoon peach mixture over brioche and top with remaining brioche.
  5. Prepare custard. Whisk LACTAID® Low Fat Milk, vanilla, eggs, yolks and salt together in a small mixing bowl. Pour over brioche in the baking dish. Let stand 5 minutes before baking so bread can partially absorb LACTAID® Low Fat Milk mixture.
  6. Sprinkle brown sugar over the pudding and bake 40-45 minutes or until lightly browned.
  7. Remove from oven and cool at room temperature about 30 minutes before serving.