Peach Cobbler Bread Pudding

One 20-ounce can of sliced peaches in heavy syrup
6 eggs
5 tablespoons sugar
3/4 cup butter
1 tablespoon vanilla extract
4 cups evaporated milk
8-10 slices bread
1/3 cup syrup from canned peaches
1 tablespoon nutmeg, grated

Preheat oven to 350 F. Combine eggs, sugar, and milk. Mix until sugar is dissolved. Add melted butter, vanilla, and nutmeg. Dampen bread and break into mixture. Slowly spoon in peaches without adding too much syrup. Now add 1/3 cup of remaining syrup. Mix all ingredients well. Bake at 350 F for 35 minutes or until pudding is fluffy and brown on top. Serve in dessert dishes topped with cream or whipped cream.

Serves 10.

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Cajun Country -- New Iberia, Louisiana