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Molded Peach Bread Pudding With Raspberry Sauce

Dessert.Master's picture
  Diced peaches 1 1⁄2 Cup (24 tbs), peeled
  Custard sauce 4 Cup (64 tbs)
  Whole grain bread cube 6 Cup (96 tbs) (About 1/2 Inch With Crusts)
  Raspberry sauce 2 Cup (32 tbs)

Drain peaches thoroughly.
Preheat oven to 350°F.
Generously butter a 2 1/2-quart mold.
Cover bottom with wax paper.
In a medium-size bowl, mix together peaches and Custard Sauce.
Place a layer of custard/peach mixture on bottom of prepared mold, and top with bread cubes.
Continue layering until both custard/peach mixture and bread cubes have been used, ending with custard.
Place mold in a baking pan, and fill pan with enough boiling water to almost reach top of mold.
Bake on middle shelf of oven for 1 hour and 15 minutes.
Remove from oven and from boiling water.
Allow to cool for 1 hour.
Run a knife around edge to free pudding.
Turn out onto platter, and pour 1 cup of Raspberry Sauce over pudding.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6359 Calories from Fat 1397

% Daily Value*

Total Fat 151 g232.3%

Saturated Fat 33.9 g169.3%

Trans Fat 0 g

Cholesterol 338.6 mg112.9%

Sodium 9089 mg378.7%

Total Carbohydrates 1190 g396.8%

Dietary Fiber 114.3 g457.2%

Sugars 510.1 g

Protein 220 g440.2%

Vitamin A 24.8% Vitamin C 165.5%

Calcium 678.3% Iron 426.4%

*Based on a 2000 Calorie diet

Molded Peach Bread Pudding With Raspberry Sauce Recipe