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  • Baked Peach Pudding With Butterscotch Sauce

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    Baked Peach Pudding With Butterscotch Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. Canned peaches, minced
    • 2 c. Lowfat milk
    • 2 c. Bread crumbs (we used angel biscuit crumbs)
    • 1 pch Salt
    • 1 c. Light brown sugar, packed
    • 2 x Large eggs, beaten
    • 1/4 c. Butter
    • 1/4 tsp Cinnamon
    • 1/2 tsp Almond extract
    • 1/2 tsp Creme bouquet (optional - available through specialty food/baking outlets)
    • 2/3 c. Sugar
    • 1/3 c. Butter
    • 1/3 c. Buttermilk
    • 2 tsp Light corn syrup
    • 1/4 tsp Baking soda
    • 1 Tbsp. Vanilla

    Directions

    1. Preheat oven to 350F. Scald lowfat milk, stir warm lowfat milk into bread crumbs. Add in butter and mix well. Let cold to lukewarm. Add in salt, brown sugar, Large eggs and flavorings, mix well. Mix in peaches. Pour into a buttered 9" casserole dish and bake 1 hour. Serve hot with Butterscotch Sauce.
    2. Butterscotch Dessert Sauce: Heat all ingredients except vanilla to boiling over medium heat, stirring constantly. Boil, stirring frequently, 5 min; remove from heat. Stir in vanilla; cold completely.
    3. fresh peaches, thinly sliced, 1 c. of DARK brown sugar and did not call for the seasonings, other than cinnamon.
    4. In addition, the Butterscotch Sauce originally called for 1 Tbsp. rum or possibly 1 tsp. of rum flavoring - as we had neither, I substituted the vanilla.

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