Baked Peach Pudding W/butterscotch Sauce

Ready in 1 hour

Top-ranked recipe named "Baked Peach Pudding W/butterscotch Sauce"

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Try this Baked Peach Pudding W/butterscotch Sauce recipe, or contribute your own. "Peaches" and "Baked" are two of the tags cooks chose for Baked Peach Pudding W/butterscotch Sauce.


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1/4 c Butter
1/2 ts Creme bouquet (optional -
1/2 ts Almond extract
2 ts Light corn syrup
2 Eggs; beaten
1 pn Salt
1 tb Vanilla
2 c milk
1/3 c Buttermilk
3 c Canned peaches; chopped
1 c Light brown sugar; packed
1/4 ts Baking soda
1/3 c Butter
2/3 c Sugar
2 c Bread crumbs (we used angel
1/4 ts Cinnamon

Original recipe makes 1 Servings



Preheat 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" on Aug 25, 1997

Calories Per Serving: 3361 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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