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Chef Aaron McCargo, Jr.:

Peaches and Cream Bread Pudding

Yield: Serves 12: 1 serving = 1/12 portion


  • 4 eggs, beaten
  • ½ cup heavy cream
  • ½ cup milk
  • 1 tablespoon vanilla extract
  • 2 tablespoons peach schnapps or peach liquor (DeKuyper is a popular brand that’s most common)
  • 2 cups frozen unsweetened peaches slices, thawed
  • 4 cups angel food cake cubed
  • 2 tablespoons unsalted butter


Pre-heat oven to 350 F. In large bowl mix eggs, cream, milk, vanilla extract and liquor until well mixed. Add peaches and cubed angel food cake and fold gently until incorporated. Lightly grease 13 x 9 inch non-stick pan with butter then pour mix into pan. Wrap with foil and bake for 30 minutes at 350 F. Remove foil, turn oven off and place pudding back in oven for 15 minutes. If desired, garnish with a dusting of powdered sugar and/or dollop of whipped cream (not calculated in nutrient analysis).

Peach bread pudding dialysis-friendly recipe
Nutrition Per Serving
Calories 106
Protein 3 g
Carbohydrate 11 g
Total Fat 6 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 68 mg
Potassium 84 mg
Phosphorus 78 mg
Sodium 110 mg