Mary’s Baked Fruit Pudding
Servings: 8 Servings
Calories: 311kcal
A yummy dessert/brunchy kind of dish made with canned peaches and some leftover cake
Print Recipe
Equipment
- Omnia stove top oven for the ovenless folks
- Small baking pan (8-9 inches would be perfect)
- Mixing bowl
Ingredients
- 2 cups leftover white cake broken into small pieces
- 1 1/2 cups milk evaporated milk also works really well if your refrigerator space is limited
- 3 eggs
- 4-6 tbsp white sugar depending on taste
- 1 tsp vanilla
- 1 cup canned peach slices
- 3 tbsp full fat or evaporated milk the original recipe called for cream but the milk worked well.
- 1 tbsp sugar
Instructions
- Arrange cake pieces in prepared baking dish
- Whisk eggs, 1 1/2 cup milk, sugar and vanilla then drizzle evenly over cake pieces
- Set aside for about 15 minutes to let the liquid absorb well into the cake
- Arrange peach slices over the cake
- Mix 3 tbsp milk and remaining 1 tbsp sugar then drizzle over peaches
For Omnia stove top
- Set covered baking pan on preheated base plate and cook on high for 5 minute then reduce heat to medium low and continue cooking until custard if set (knife plunged in comes out clean) about 30 minutes depending on stove top used
For conventional oven users
- Bake in pre-heated 350 degree oven for 30-35 minutes or until knife test comes out clean
Nutrition
Calories: 311kcal | Carbohydrates: 60g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 456mg | Potassium: 155mg | Fiber: 1g | Sugar: 36g | Vitamin A: 172IU | Vitamin C: 11mg | Calcium: 200mg | Iron: 2mg