Roasted Peach Breakfast Bread Pudding

I’ve been walking thru the produce sections of the grocery stores and salivating over the smell of peaches.  It is stonefruit season and their perfume is overwhelming.  It radiates as strong as the ladies that obnoxiously dose themselves in bottled perfume, but with the natural, earthy, sweet scent that manages to make its way into my belly and switch on the I want to eat button.

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So far each week I have not been able to resist the tantalizing scent of the peaches and home they come!  Last week I found myself in with a familiar situation- ever had a lot of bread leftover from dinner? Or even just a half of loaf?  Maybe you have even had a walk in freezer full of leftover bread.  Luckily, the day old bread makes a great treat the next morning , especially when there are roasted peaches involved.

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Ingredients

  • 4 ounces sourdough, French or Italian bread, day old, 1 inch cubed (about 3 cups)    
  • 2 small peaches, diced in ½ inch cubes    
  • 2 tablespoons raisins or dried cherries    
  • 1/3 cup low-fat ready-to-eat granola cereal    
  • 3/4 cup low-fat or skim milk    
  • 2 tablespoons sugar    
  • 1 large egg 
  • 1/2 teaspoon ground cinnamon    
  • 2 tablespoons reduced-calorie pancake syrup  
  • 6 tablespoons unsweetened Greek yogurt 

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Instructions

The evening prior to serving, coat a 8 or 9 inch baking dish with pan spray.   In a mixing bowl combine the bread, fruit, and granola.  In another mixing bowl whip the milk, sugar, egg and cinnamon until combined.  Pour liquid into mixing bowl of bread and fruit and toss gently.  Pour all into prepared baking dish and cover, refrigerate overnight.

Turn oven to 350°F.  Bake the uncovered bread pudding for 30 minutes or until the bread is toasted brown. Serve warm with syrup and 1 ½ tablespoon Greek yogurt.

Serves 4

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The peaches are lovely in the breakfast dish, but fresh plums and nectarines are easily substituted. Any fruit can be swapped out if you prefer.  Skip the Greek yogurt and serve it as dessert one evening with a scoop of vanilla frozen yogurt.

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This is a healthy yet decadent way to start any summer morning, and  certainly a guilty free way to use up that leftover bread!

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