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Gingered Peach Bread Pudding


8 slices day-old bread; cubed
2 cans (14 oz) peaches; drained and chopped
4 each eggs; lightly beaten
3/4 cup packed brown sugar
1/2 cup unsalted butter; melted
1/2 teaspoon ground ginger

In greased 6-cup casserole combine bread and peaches. In bowl, mix together eggs, sugar, butter and ginger. Pour over bread mixture. Bake in 3750 F oven for 30 minutes or until puffed and centre is firm. Serve with ice cream or whipped cream.

Yield: 6 servings




STACKS, The Art of Vertical Food

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