Almond-Blueberry-Peach Bread Pudding

  • Cooking spray
  • 6 c. cubed white bread
  • 1 c. fresh blueberries
  • 1 peach - pitted and chopped
  • 6 eggs
  • 6 oz. vanilla or peach yogurt
  • 1/4 c. skim milk
  • 1/3 c. coarse sugar
  • 1/3 c. sliced almonds

Coat a 8 or 9-inch square baking pan with cooking spray and arrange the bread and fruit in the pan, favoring the fruit near the top of the pan. Combine the eggs, yogurt and milk and whisk to combine evenly. Pour the mixture over the bread and fruit. Allow to rest in the refrigerator one hour or up to 24 hours.

When ready to bake, preheat the oven to 350 degrees Fahrenheit. Sprinkle the top of the bread mixture with the coarse sugar and sliced almonds. Bake for 30 minutes or until the bread is golden and the egg mixture is set. Serve warm.

  • Yields: 6-8 servings
  • Preparation Time: 40 minutes, plus soaking time
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.