Peach Pudding Cake
"This came out of our church cookbook, it's easy and delicious, especially when you are pressed for time! Good warm or cold."
photo by Rita1652
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 14 ounces baked poundcake
- 14 ounces of sliced canned peaches, drained
- 1 cup whole milk
- 2 eggs
- 1⁄4 cup white sugar
- 1⁄4 cup orange juice
- 1⁄2 teaspoon cinnamon
directions
- Cut pound cake into 1-inch cubes.
- In a medium bowl toss together pound cake cubes with drained sliced peaches.
- In a small bowl, whisk together eggs, 3 tbsp of the sugar, milk, orange juice and cinnamon.
- Pour over cake mixture, stir gently.
- Let stand 30 minutes, occasionally pressing down on cake so evenly moistened.
- Lightly butter 8 inch square baking pan.
- Preheat oven to 350°F.
- Spoon mixture into pan and sprinkle with remaining sugar.
- Bake 35-40 minutes or until just set.
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Reviews
-
Excellent! A pre-made pound cake makes this so easy. I will make this again. -
Definitely an outstanding dessert & one I'll definitely be making again (I didn't change a thing) ~ A friend of mine really loves peach cakes, & her birthday's coming up before long, so . . . Thanks for sharing this very nice keeper! [Made & reviewed while in Great Britain with ZWT6] -
Peachy sweet custard. A bread pudding made with pound cake. Made for Fathers day and used as a birthday cake. Made for ZWT6 Thanks. -
Amazing what can be done with a pre-baked pound cake and a can of peaches. This is wonderful. I only used 1 tablespoon of a coarse sugar for the topping and the dish was plenty sweet. It was served warm with vanilla ice cream. -
Very rich and very sweet. Used diced peaches.
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Tweaks
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I had an excess of canned peaches in my cupboard and a frozen pound cake in the freezer, I just had to make this recipe today! and I am happy I did, this is just delicious, I just used the juice from the canned peaches in place of the orange juice. This is going into my favorites, it's a great dessert! Thanks Les!
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