Post by Granny Smith on Apr 20, 2008 21:18:20 GMT -5
Too Easy Peach Cobbler & Bread Pudding
If you use canned peaches, this is a two-fer
Too Easy Peach Cobbler
-6 to 7 medium-sized peaches (2 pounds), peeled and sliced, OR 2 large (1 pound, 15 ounce) cans sliced peaches, drained (reserve juice)
-4 to 5 slices white bread, crusts removed, sliced into 4 strips each (reserve crusts)
-1 1/4 cups (8 3/4 ounces) sugar (brown or granulated)
-2 tablespoons (1/2 ounce) unbleached all-purpose flour
-1 large egg
-1/2 cup (1 stick, 4 ounces) butter, melted
-1/4 teaspoon nutmeg, allspice, or a sprinkling of cinnamon, optional
Grease an 8-inch square or 9-inch round pan. Layer the sliced peaches into the pan, and top the peaches with the strips of bread.
In a small mixing bowl, whisk together the sugar, flour, egg and melted butter. Pour this batter over the bread strips. Sprinkle with the nutmeg or cinnamon, if you're using it.
Bake the cobbler in a preheated 350°F oven for 45 minutes, until it's golden brown.
Serve it hot or warm, with vanilla ice cream or whipped cream, if desired.
Yield: 8 servings.
What to do with the peach juice (if you've used canned peaches) and bread crusts?
Bread Pudding
-Peach juice plus enough water to equal 2 cups
-1/4 c. brown sugar
-2 eggs
-1 t. vanilla extract
-pinch salt, optional
-1/4 c. raisins, optional
-1/4 c. chopped nuts, optional
-bread crusts and enough additional bread to fill pan half full, diced
-1 stick (1/2 cup) butter, melted
Grease an 8" or 9" pan. Place bread in pan. Top with raisins and/or nuts, if using. Pour on melted butter. Mix remaining ingredients thoroughly and pour over bread.
Bake at 350, about 45 minutes, or until knife inserted in center comes out clean.
If you use canned peaches, this is a two-fer
Too Easy Peach Cobbler
-6 to 7 medium-sized peaches (2 pounds), peeled and sliced, OR 2 large (1 pound, 15 ounce) cans sliced peaches, drained (reserve juice)
-4 to 5 slices white bread, crusts removed, sliced into 4 strips each (reserve crusts)
-1 1/4 cups (8 3/4 ounces) sugar (brown or granulated)
-2 tablespoons (1/2 ounce) unbleached all-purpose flour
-1 large egg
-1/2 cup (1 stick, 4 ounces) butter, melted
-1/4 teaspoon nutmeg, allspice, or a sprinkling of cinnamon, optional
Grease an 8-inch square or 9-inch round pan. Layer the sliced peaches into the pan, and top the peaches with the strips of bread.
In a small mixing bowl, whisk together the sugar, flour, egg and melted butter. Pour this batter over the bread strips. Sprinkle with the nutmeg or cinnamon, if you're using it.
Bake the cobbler in a preheated 350°F oven for 45 minutes, until it's golden brown.
Serve it hot or warm, with vanilla ice cream or whipped cream, if desired.
Yield: 8 servings.
What to do with the peach juice (if you've used canned peaches) and bread crusts?
Bread Pudding
-Peach juice plus enough water to equal 2 cups
-1/4 c. brown sugar
-2 eggs
-1 t. vanilla extract
-pinch salt, optional
-1/4 c. raisins, optional
-1/4 c. chopped nuts, optional
-bread crusts and enough additional bread to fill pan half full, diced
-1 stick (1/2 cup) butter, melted
Grease an 8" or 9" pan. Place bread in pan. Top with raisins and/or nuts, if using. Pour on melted butter. Mix remaining ingredients thoroughly and pour over bread.
Bake at 350, about 45 minutes, or until knife inserted in center comes out clean.