Molded Peach Bread Pudding With Raspberry Sauce
|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.