The Freshman Cook: Summer Bread Pudding

I am a huge fan of bread pudding, but I have to say, I don’t think I have ever made it or eaten it during the summer. It has always seemed to be a fall or winter type of dessert. Until today! I made this Summer Bread Pudding with angel food cake, so it’s a bit lighter, and fresh peaches because well,  fresh peaches!! I baked the bread pudding in individual dishes, but it would be great in a large pyrex dish too! The next time I make this I might add a light drizzle of vanilla sauce over the top right before serving. That would be good!
Summer Bread Pudding

 
(printable recipe)
Angel Food Cake
1 1/2 cups Powdered Sugar
1 cup Flour
1 1/2 cups Egg Whites
1 1/2 cups Cream of Tartar
1 teaspoon Vanilla
1/4 teaspoon Salt
1 cup Granulated Sugar

Bread Pudding

3-4 fresh Peaches
2 Eggs
1 cup Milk
1/4 cup Sugar
1/4 teaspoon ground Cinnamon
1/4 teaspoon Vanilla

Preheat oven to 350 degrees to bake angel food cake.

Sift the powdered sugar into a bowl. Sift the flour into the same bowl. Then sift the mix of the sugar and flour into another bowl. Set aside.
Beat the egg whites, cream of tartar, vanilla and salt in a mixing bowl on medium until soft peaks form. Start adding the granulated sugar a little at a time.
Continue beating until stiff peaks form.
Sift approximately 1/4 of the sugar and flour mix into the meringue. Fold in to the meringue. Add the rest of the sugar flour mix, 1/4 cup at a time, fold in after each addition.
Pour the mix in to any type of spring form pan. Bake for 30-40 minutes. Let cool for 15 minutes, then release from the pan. Let cool completely.

 Chop your angel food cake in to small cubes.
Peel and then chop the peaches into bite size pieces.
Mix the eggs, milk, sugar, cinnamon and vanilla in a small mixing bowl and beat until combined.
Place a few pieces of the angel food cake on the bottom of your bowls.
Add peaches to the top of the cake and sprinkle with cinnamon. Pour liquid over the cake and peaches. Bake at 350 degrees for 20-30 minutes.
Remove from oven and let cool completely. Once cool, refrigerate until ready to eat. It tastes best right from the fridge!
Enjoy, and thank you for stopping by today!