Bread and Peach Pudding

Name: Bread and Peach Pudding
Ingredients: 4 slices of day old bread (you can experiment with bread types, try sourdough, fruit bread or wholemeal); 200 g tinned peaches, diced; 12 cup sultana; 2 tablespoons whiskey; 2 eggs; 2 cups soymilk (normal dairy milk can be substituted in if desired); 1 teaspoon vanilla essence; 1 12 teaspoons brown sugar; 1 teaspoon cinnamon

9 ingredients

10 steps

Ingredients

4 slices of day old bread (you can experiment with bread types, try sourdough, fruit bread or wholemeal)
200 g tinned peaches, diced
12 cup sultana
2 tablespoons whiskey
2 eggs
2 cups soymilk (normal dairy milk can be substituted in if desired)
1 teaspoon vanilla essence
1 12 teaspoons brown sugar
1 teaspoon cinnamon

Directions

1

Preheat oven to 200 degrees celsius.
2

Cut the bread into cubes (about 2 1/2cm)- there's no need to remove the crusts but you can if you prefer - and place into an ovenproof baking dish.
3

Add the sultanas and peaches; toss to combine.
4

Drizzle the whisky over the mixture.
5

Whisk together the eggs, milk, sugar, vanilla and half a teaspoon of cinnamon.
6

Pour the liquid over the bread mixture.
7

Sprinkle the remainder of the cinnamon ove the top.
8

Bake for 35 minutes or until the top is golden.
9

If it hasn't set place a lid over the dish and return to oven for a further 10-25 minutes or until set.
10

Serve warm.