Try this Baked Peach Pudding W/butterscotch Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Scald milk, stir hot milk into bread crumbs. Add butter and mix well. Let cool to lukewarm. Add salt, brown sugar, eggs and flavorings, mix well. Fold in peaches. Pour into a buttered 9" casserole dish and bake 1 hour. Serve warm with Butterscotch Sauce. Butterscotch Dessert Sauce: Heat all ingredients except vanilla to boiling over medium heat, stirring constantly. Boil, stirring frequently, 5 minutes; remove from heat. Stir in vanilla; cool completely. Source: Betty Crocker Cookbook Notes (plm): The original recipe from Susan Gruenwald called for 3 cups of fresh peaches, thinly sliced, 1 cup of DARK brown sugar and did not call for the seasonings, other than cinnamon. In addition, the Butterscotch Sauce originally called for 1 tablespoon rum or 1 teaspoon of rum flavoring - as we had neither, I substituted the vanilla. Posted to Bakery-Shoppe Digest V1 #200 by "Peggy L. Makolondra"
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Serving Size: 1 Serving (1257g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3361 | ||
Calories from Fat: 1437 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 159.7g | 213 % | |
Saturated Fat 85.1g | 426 % | |
Monounsaturated Fat 47.6g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 2411.1mg | 742 % | |
Sodium 1917.3mg | 66 % | |
Potassium 1054.6mg | 28 % | |
Total Carbohydrate 421.6g | 124 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 420.6g | ||
Protein 70.9g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3361
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