This heavenly peach and almond pudding combines fresh peaches with an almond flavor that is out of this world. Just perfect to serve as a desert when it’s fresh from the oven or warm it up for an indulgent breakfast the next day!
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1 tin medium size cling peaches in syrup, drained
½ loaf wholemeal bread, trim the edges and cut into large cubes
¼ cup margarine
5 tbsp. ground almond
4 large eggs
1 cup milk
1 cup cream
2/3 cup sugar
2 tbsp. vanilla
1 tbsp. icing sugar to dust
In a frying pan, melt 2 tbsp. of the margarine and fry the bread over low heat until golden and crisp.
Arrange the bread over the bottom of buttered baking pan or casserole.
In another bowl, beat the eggs and sugar until well mixed.
Add milk, cream, vanilla, and sugar.
Arrange the peaches nestled in between the bread and pour the custard over.
Dot pudding with margarine.
Sprinkle the ground almond on the top.
Bake for 35-40 minutes until golden.
Sprinkle the top with sugar icing and serve lukewarm with a dollop of vanilla ice cream.