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Peach Bread Pudding



1 1/2-quart casserole


1¼ cups ripe fresh ABBOTT PEACHES, sliced
1 can (12 ounces) evaporated milk, scalded
1 cup water
2 eggs
½ cup granulated sugar
½ teaspoon ground nutmeg
1 teaspoon vanilla
¼ teaspoon almond extract
½ teaspoon salt
4 slices buttered bread


Beat eggs with sugar, flavorings, and salt. Combine the milk and water; beat into the egg mixture. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used.

Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean.


Peeled or unpeeled, peaches are nothing short of luscious. They freeze well, make fabulous preserves and peach cobbler is unsurpassed. But we wanted something a bit different.

Try the Peach Bread Pudding, recipe courtesy of Abbot Farms in the upstate of South Carolina. Warm from the oven, served with a dollop of just-churned vanilla ice cream and perhaps a splash of sweet sherry – yummmmmmm!

Abbott Farms | PO Box 986 | Cowpens, SC 29330 | 1-800-764-0076 |

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