Breakfast Bread Pudding with Peaches and Vanilla-Buttermilk Syrup - PCOS-Friendly Recipe
This Breakfast Bread Pudding with Peaches and Vanilla-Buttermilk Syrup is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 3/4 c. sugar
- 1/2 vanilla bean
- 1 tbsp. lemon juice (from about 1/2 lemon)
- 6 large ripe yellow peaches
Instructions
- To make peach sauce: In a medium saucepan over medium-high heat, bring sugar and 1/2 cup water to a simmer, stirring until sugar dissolves. Reduce heat to medium-low; stir in vanilla bean and lemon juice. Add peaches and simmer gently until softened, 10 to 12 minutes. Let cool slightly, remove vanilla, then use a slotted spoon to transfer half of peach mixture to bowl of a food processor. Pulse 4 to 5 times, until mixture is a chunky sauce; set aside for assembly. Reserve the rest of peaches and their juices in a dish, and refrigerate until ready to serve.
- Preheat oven to 350 degrees F. Toast bread slices in a single layer on a rimmed sheet tray until just golden and dried out, 8 to 10 minutes. Flip slices and toast 5 to 7 minutes more.
- To make custard: Meanwhile, in a medium saucepan, combine milk, cream, sugar, vanilla bean, nutmeg, and salt. Bring to a simmer over medium heat. Remove from heat, cover, and let steep 20 minutes. Remove vanilla.
- Whisk eggs and yolks in a medium bowl, then whisk into steeped milk-cream mixture.
- To assemble: Grease a deep pie dish. Arrange 3 to 4 pieces of bread on bottom of dish, spread 1/2 cup peach sauce on bread layer, and repeat with remaining bread slices and peach sauce, ending with bread slices.
- Slowly pour custard into dish, gently pressing down on bread as needed so it absorbs custard (pudding may need to sit a few minutes before adding more custard). Discard any leftover custard. Cover and let sit at least 40 minutes or overnight in the refrigerator.
- Preheat oven to 350 degrees F. Sprinkle top of pudding with 2 tablespoons sugar and garnish with a few gratings of nutmeg. Bake until golden, puffed, and set, 45 to 50 minutes. Transfer to a rack and let sit 20 minutes.
- To make vanilla-buttermilk syrup: In a medium saucepan, cook cream, buttermilk, sugar, and cornstarch over medium heat, stirring, until sugar melts. Increase heat to medium-high and bring to a boil, stirring occasionally, 2 minutes more. Remove from heat and whisk in baking soda, vanilla bean, and salt; mixture will foam and froth. Let sit 2 minutes.
- Serve pudding immediately with reserved peaches and vanilla-buttermilk syrup.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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Frequently Asked Questions
Yes, this Breakfast Bread Pudding with Peaches and Vanilla-Buttermilk Syrup recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Breakfast. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Breakfast
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