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Peach Brioche Bread Pudding

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Recipe by:
A cinnamon-peach filling is sandwiched between slices of brioche then baked in a creamy custard.
Yield: 16 servings
Prep Time:
Cook Time:
Total Time:

Ingredients

1 pound slightly stale brioche or challah bread
Filling
4 cups sliced frozen peaches
1 cup peach marmalade
1 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons peach schnapps (optional)
Custard
3 3/4 cups LACTAID® Lowfat Milk
1 teaspoon vanilla extract
2 eggs
3 egg yolks
pinch of salt
Topping
1/2 cup brown sugar

Preparation

  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.

Nutritional Facts

Serving Size: 1/16th of recipe (about 1/3 cup)

Amount Per Serving

Calories 239
Total Fat 2.94g
Calories from Fat 26.48kcal
Saturated Fat 1.06g
Cholestrol 69.72mg
Sodium 241.14mg
Total Carbohydrate 50.00g
Dietary Fiber 1.29g
Sugars 34.13g
Protein 5.65g
Calcium 121.46mg
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