Peach-Blueberry Bread Pudding

Peaches and blueberries fill this yummy bread custard

Hands On: 15 | Total: 75 | Makes: 9 servings (1 square each)


  • PAM® Original No-Stick Cooking Spray
  • 5 cups day-old French bread cubes (1-inch cubes)
  • 1 can (15.25 oz each) sliced peaches in heavy syrup, drained, cut in bite-size pieces
  • 2/3 cup frozen unsweetened blueberries (do not thaw)
  • 2 cups fat free milk

Ingredients (Continued):

  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Reddi-wip® Fat Free Dairy Whipped Topping, optional


  1. Preheat oven 350°F. Spray 8x8-inch baking dish with cooking spray. Add bread cubes, peaches and blueberries; toss lightly.
  2. Beat milk, Egg Beaters, sugar, vanilla, cinnamon and nutmeg with wire whisk until well blended; pour evenly over bread mixture.
  3. Bake 1 hour or until knife inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve. Top each serving with Reddi-wip, if desired.