Peach Pudding Cake

Recipe by Leslie
READY IN: 1hr 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 14
    ounces baked poundcake
  • 14
    ounces of sliced canned peaches, drained
  • 1
    cup whole milk
  • 14
  • 14
    cup orange juice
  • 12
    teaspoon cinnamon
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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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