The quick south has given us bread puddings as a gift. Peach bread pudding prepared with condensed milk and chopped canned peaches is quick and tasty. With a caramel or butterscotch sauce, this bread pudding may be served. It's important to use high-quality bread in this recipe. Rich brioche, rolls, or challah may be made from day-old French bread, as seen in the photo. All of these options are top-notch possibilities. Canned diced apricots may be substituted for canned peaches. Alternatively, if you want to give the dessert a slightly different taste profile, mix in some apricots with the peaches. The following are the steps involved in making it: Amass the necessary components. The oven should be preheated at 325 degrees Fahrenheit. Butter a shallow 1-1/2-quart casserole or an 11-by-7-inch baking dish. 
In a medium bowl, combine the bread pieces that have been shredded. Dispose of. Drain the peaches in a colander or sieve over a basin. Half of the peach juice should be set aside for later use. Prepare the peaches by dicing them and reserving the juice and the fruit. Using an electric mixer or a whisk, thoroughly combine the sweetened condensed milk and the eggs in a large basin. In addition to the milk and eggs, add the diced peaches, 1/2 cup of the conserved peach juice, and a pinch of salt and cinnamon to the milk and egg combination. Using a fork, gently mix the bread pieces into the peach sauce until they are well-soaked. Pour the mixture into the baking dish that has been prepared. 1 hour and 10 minutes in the oven, or until the middle of the bread pudding tests clean with a knife. Serve the warm bread pudding with whipped cream, ice cream, or a dessert sauce. Refrigerate any remaining pudding after covering it. 
bread pudding with canned peaches
When Apple Bread Pudding received such positive feedback, our creative juices began flowing with new concepts. The recipe for canned peaches bread pudding was sparked by a remark on another blog. To make this dessert, all you need to do is peel and slice two big peaches and combine them with an egg combination, some milk, butter, sugar, and some day-old bread. If you want to go all out, the caramel sauce is a must-have. To serve, spoon it on top of the bread puddings in individual portions. High-quality bread is essential to this recipe's success. You may use challah, thick brioche bread, or day-old French bread. All of these options are top-notch possibilities. If you have the time, let the bread cubes air dry for a few hours before using them. Just bake them at 350 degrees Fahrenheit for 10-15 minutes, or until they're dry but not burnt if that's all you have time for. Canned diced apricots may be substituted for canned peaches. Adding apricots to the dessert will change the taste profile somewhat. You could make this the night before and bake it the following day, or you could do both. Add additional baking time if necessary after it has rested at room temperature for a few minutes while the oven warms up. The oven should be preheated at 350 degrees Fahrenheit. Prepare a 9-by-13-inch baking dish by spraying it with nonstick cooking spray. In a large bowl, whisk together three eggs, butter, yogurt, and milk until well combined. Take care not to overdo it with the 2 cups of sugar. Mix in the peaches and bread well. You may start the caramel sauce as soon as the bread pudding is in the oven. Boil the butter and brown sugar in a big pot over medium-low heat until the mixture comes to a boil. Simmer the sauce for approximately 5 minutes on low heat until it thickens. Over each bread pudding dish, pour the syrup Vanilla ice cream should be poured on top. 
canned peaches quick bread
Baked canned peaches, flour, sugar, eggs, and oil are combined with a sweet glaze to make a quick peach cobbler bread. Two loaves may be made from one batch, which is excellent for a weekend brunch! Peach Cobbler Bread is one of the simplest sweetbreads to make, making it an ideal recipe for beginning bakers. Two loaves of delicious bread may be made with only a few pantry staples and peaches, no need for yeast at all! Drain the canned peaches well before using them in this recipe. Over a big basin, we place a colander. Do this first so that the batter may be prepared while the liquid drains away. Rather than canned peaches, you may use around 5 cups of fresh peaches. You'll need to break them up into smaller pieces before adding them to the bread dough. This recipe calls for the following steps: Use a colander over a large basin to thoroughly drain the peaches. Dispose of. Take out a stand mixer and add all of the dry ingredients. Slowly pour in the oil, eggs, and vanilla extract into the mixer while it is running. Using a big spoon, mix in the peach pieces. Bake two 9-inch loaf pans greased with nonstick spray with the same amount of batter. You may use a glaze to decorate after baking and cooling. Most of the time, we bake one loaf and freeze the other. To get the most taste out of your herbs, store them in an airtight container and utilize them within a few months. 
zucchini bread with canned peaches
In the summer, this Peach Zucchini Bread is the perfect snack for everyone. Fast bread that is loaded with canned peaches and zucchini has an incredible taste thanks to a wonderful mix of healthy and delicious ingredients. All-purpose flour mix, whole wheat flour, freshly grated zucchini, and pieces of luscious peach make up the bread's healthful components. It was easy for us to use up some canned peaches in our zucchini bread recipe, so we chopped up a few juicy bits and added them in. You may, however, use whatever fruit you choose, as long as you have it on hand and it tastes good to you. Fresh fruit would be a wonderful addition! This zucchini bread with peaches is the winner! In part, this is because you wouldn't realize that it includes Greek yogurt or whole wheat flour. You may like the taste of either raw or cooked zucchini based on your tastes. Even if you bake with it and consume the baked goods, you won't taste it, but you will see it, as I've learned. Bread will keep for three days at room temperature and five days in the refrigerator. Store in a zip-top bag or a piece of plastic wrap to keep it fresh. Aside from that, peaches are one of our favorite things about the summer, so baking peach zucchini bread is a great idea for taking advantage of the two together! Please give it a go! 
what to do with canned peaches and pears
Don’t ask yourself what to do with tasty canned pears and peaches, make a sweet peach cobbler with them! Crisps and cobblers have been on our radar recently, and one of our favorites is this crockpot apple cobbler, so this peach and pear cobbler fits the bill for us. Peaches. Up until lately, we didn't care much about them. Peach sweets have long been a favorite of our family, so they have pleased that we've finally taken to them. The Southern Lady Cooks is where the original recipe may be found. While she only uses peaches in her recipe, we opted to use both them and pears in mine. We also increased the spices and experimented with both brown sugar and white sugar in this recipe. 
As we were a bit perplexed by her directions on when to add the salt, we simply put it in the first step and it worked well. Although it was delicious, we believe it might have used a little more time in the oven. Making this a breeze. The juice will be collected when the fruit has been drained. After assembling the fruit compote, prepare the batter and drizzle it over the top. Cover the batter with a mixture of sugar and spices. Bring the juices to a boil and pour over the top. It's ready to eat! Make this dish for the holidays or any time you've got a sweet craving; it's excellent! If you're looking for the "icing on the cake," then vanilla ice cream is it. For Thanksgiving this year, this will be on the menu. Here are the steps for making peach cobbler in this taste.