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Peach Raspberry Bread Pudding

Peach Rasp Bread Pudding.jpg


80 oz Bite-sized pieces of sourdough bread

24 oz Milk

4 ea Large Eggs

6 oz Lyons Frozen Raspberry Topping (thawed)

6 oz Lyons Frozen Peach Topping (thawed)

1 T Butter

1 T Sugar

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Preheat the oven to 350˚F. Mix the eggs, milk, and sugar. Pour the mixture over the bread, and toss until well combined. Put half of the bread pieces into a 9x12x2 inch baking pan. Spread the raspberry and peach toppings over the bread, then top with the remaining bread pieces. Dot the top with bits of butter, and then sprinkle with the 1 tablespoon of sugar. Cover the pudding with aluminum foil. Bake for 30 hour. Remove the foil and bake uncovered for 15 minutes until set.

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