Spongy Peach Puddin’ is part of the “Bread Puddins” series found in the “Sweet Treats – Sweet Bowls” section of the Trim Healthy Mama Cookbook, pages 354 through 357. “The following five recipes make wonderful grab-n-go breakfasts. Make them the night before; grab them from the fridge the next morning, and you are good to go. They are filling, yummy, protein rich, and a perfect treat for anyone who has to do the THM plan dairy-free. You can also enjoy them as a delightful afternoon snack—or even a lunch. They are quite large, so a half-serving for dessert after a meal is about right. The “bread” part of this pudding is simply the Swiss Bread (page 196) with some sweetener and flavorings.” This recipe is a single-serve recipe.
Description
Spongy Peach Puddin' is part of the "Bread Puddins" series found in the "Sweet Treats - Sweet Bowls" section of the Trim Healthy Mama Cookbook, pages 354 through 357. "The following five recipes make wonderful grab-n-go breakfasts. Make them the night before; grab them from the fridge the next morning, and you are good to go. They are filling, yummy, protein rich, and a perfect treat for anyone who has to do the THM plan dairy-free. You can also enjoy them as a delightful afternoon snack—or even a lunch. They are quite large, so a half-serving for dessert after a meal is about right. The “bread” part of this pudding is simply the Swiss Bread (page 196) with some sweetener and flavorings." This recipe is a single-serve recipe.
1 single-serve recipe
Ingredients
For the Bread:
For the Puddin':
Instructions
- Use the same ingredients for the bread and puddin’ as in the master recipe, except substitute vanilla extract for the banana extract. Also, substitute 1 cup frozen or fresh diced peaches for the sliced banana. While the bread is cooking, put the diced peaches and 2 teaspoons water each in 2 or 3 of the empty muffin holes in the muffin tin. Then cook along with the 2 breads so those get a bit gooey and smooshy. Add the cooked peaches to the bowl with the cubed bread, then add the puddin’ and stir well.
- Make the bread. Combine the ingredients in a small bowl, then divide the batter between 2 of the muffin holes and pour water into the other holes (for a nice steaming effect). Bake for 15 minutes.
- Make the puddin’. Place all the ingredients in a blender and blend until smooth, then transfer to the refrigerator to chill while your bread bakes.
- Cut 1½ of the breads (see Note) into small cubes and put into a breakfast bowl (you can use the remaining half bread for another meal or snack). Add the peaches, then top with the puddin’, using a spatula to help. Stir together and put in the refrigerator to set. It takes roughly 2 to 3 hours for this pudding to set up completely. The longer it chills, the firmer it gets. If you like it less set and more gooey, then eat it sooner or warm it slightly before serving.
Note
If you are super hungry and using this as a full meal, go ahead and use both bread muffins in the pudding. However, even with 1½ muffins, this is a filling recipe. Drive Thru Sue’s may want to use fat-free Reddi-wip on top for an extra treat.
