Peach Bread Pudding
This peach bread pudding represents a classic dessert with a Summery twist. For those of you who want to enjoy the taste of Summer all year long, this is a great way to do it! Peachy, bready, and satisfying to the core 😌
- 1/4 cup Peach Cobbler MuscleEgg
- 1/4 cup milk
- 1 tsp butter
- 2 slices bread I used Thin Slim Foods
- 1 tsp brown sugar optional
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 whole Peach chopped into small chunks plus a few slices.
For the Topping:
- 1 tbsp butter
- 5 tbsp truvia brown sugar blend or similar
- 1 splash Peach Schnapps optional
- 1 Peach Elliquark optional
Preheat oven to 425F.
Grease a small bundt cake pan.
In a small bowl soak the bread with the milk until it is all absorbed then using a fork break the bread into small pieces.
In a measuring jug whisk together the remainder of the ingredients (except the peach chunks). Then, add to the bread mixture and mix well to ensure everything is combined.
Add the peach chunks and mix carefully as to not make them mushy.
Poor the mix into the bundt pan and bake for 25 minutes. You can check the bread is cooked by using a tooth pic – Insert the pic into the center of the bread and if it comes out clean it is cooked. If there is still remnants on the pic cook for another couple of minutes.
Once cooked remove from the oven and allow to cool.
For the Topping:
Combine the butter and sugar in a small saucepan over low heat and stir continually until the sugar has dissolved to make a caramel.
Add the peach slices and cook for about a minute. If you are using the Peach Schnapps, add it in with the peaches.
Poor the caramel mixture over the bundt and serve with a generous spoon of Peach Elliquark.