Not just for dessert ~ this can also be a fantastic do-ahead breakfast!
Fresh PEACH BREAD PUDDING
Sugar or sugar-free
about 8-10 Hawaiian sweet rolls (or about equivalent croissant or brioche rolls)
3-4 peaches, slices cut in half (you can peel them if you want, but I don’t)
About 1/2 cup heavy cream…………….1/2 cup vanilla or plain yogurt
(cream and yogurt should equal 1 cup together)
1/2 cup white sugar ~or~ regular white Splenda
3 large eggs……………………………….1-1/2 tsp. real vanilla extract
3 tsp. cinnamon…………………………..1/4 tsp. ground nutmeg
1 tsp. salt
1 to 1-1/4 cups milk, any kind (I like unsweetened vanilla almond or cashew milk) ~ depends how much bread you use
4 tsp white sugar (or regular white Splenda) for topping
Preheat oven to 350°. Spray a 9” square pan (or 2 qt. casserole dish) with non-stick baking spray (containing flour) and set aside. ** Cut rolls into small cubes or slices & set aside.
In a large bowl beat/whisk eggs ~ add sugar/Splenda, cinnamon & nutmeg, yogurt, cream and milk~ whisking/stirring until sugar is dissolved.
Layer the roll cubes (on bottom) with peach slices (about 3 layers of each) in prepared pan. Pour your egg mixture over the top. Allow mixture to soak into bread 30 minutes. Then sprinkle with remaining 4 tsp. sugar/Splenda.
Cover loosely with sprayed/buttered foil (or casserole dish top) ~ put onto a baking sheet (to catch any overflow) and bake for 25 minutes ~ remove foil or lid and bake another 10 minutes or so (until golden brown & set). If it's still wet and "jiggly" in the middle, bake another 3-5 minutes or so. (May take 5 minutes more if you’re using a casserole dish, since it’s thicker.)
Remove from oven and let stand 10 minutes before eating. If not eating right away, allow to cool for 10 minutes, then cover and refrigerate.
Good cold, or reheat servings in the microwave. Great with a scoop of vanilla ice cream on the side!