Cook Time: 60 minutes
Ingredients:
- 2 cups milk
- 4 cups stale bread cubes
- 2 eggs, separated
- 3/4 cup sugar, divided
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon finely grated lemon zest
- juice of 1 lemon
- 2 tablespoons melted butter
- 1/4 teaspoon cream of tartar
- 1 can (29 ounces) peach halves, drained
Preparation:
Pour milk over bread cubes. Beat egg yolks with 1/2 cup sugar, salt and nutmeg; add lemon zest and juice, and the melted butter. Pour mixture over bread and milk. Stir to blend and pour into well-greased 9x9x2-inch baking dish. Place dish in a larger pan of hot water. Bake at 350° for 45 minutes. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Remove pudding from oven and spread meringue over top. Place peach halves over meringue, close to edge. Bake at 375° for 10 to 15 minutes to brown the meringue. Serve peach pudding warm. Makes 6 servings.
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Peach Cobbler Recipe
Suzi's Peach Cobbler
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Peach Cobbler II
Easy Peach Cobbler Recipe
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Country Peach Cobbler Recipe
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Butterscotch Peach Pie
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Gourmet Peach Pie
Peach Cream Pie
Glazed Peach Pie
Peach Pie with Coconut
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Praline Peach Pie
Peach Recipes
Pudding Recipes
Pie Recipes
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