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Peachy Pecan Bread Pudding
Softened butter
1 small loaf leftover raisin bread, sliced with crusts removed
4 to 5 medium peaches, peeled & sliced
1 C whole pecans
1/2 C maple syrup
1 QT Half-and-Half
1 tsp. vanilla extract
Preheat oven to 325-degrees F. Grease a covered two-quart casserole dish with softened butter. Arrange a layer of sliced bread on the bottom of the dish; add a layer of sliced peaches and sprinkle with pecans. Repeat process, ending with a layer of bread on top. Combine maple syrup and Half-and-Half in a saucepan; heat just to a boil and then stir in vanilla extract. Slowly Pour sauce slowly over the top bread layer in the casserole dish, making sure to soak evenly. Cover with foil and bake for about one hour. Recipe makes enough for eight to ten servings.
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