|The Complete Book of Breads|
|by Jr. Bernard Clayton|
Bernard Clayton, Jr.'s, The Complete Book of Breads was published in 1973 and immediately became a modern American classic.
Results 1 - 10 of 30 for canned peach bread
Result Page: 1
Soak bread in milk for ... Add vanilla. Slowly stir in 1 egg; then add rum. Stir over low heat for 5 minutes. Serve warm over individual pudding servings.
Beat eggs and 3 tablespoons peach preserves to blend. Beat in cream. Place bread slices in single ... spread on toast. Sprinkle with confectioners' sugar.
Melt butter in ... Add layer of bread (6 slices). Place ... Refrigerate overnight. Bake for 30 minutes at 350 degrees. Serve with syrup and butter if desired.
Preheat oven to ... baking dish. Arrange bread in single layer ... golden brown, about 45 to 50 minutes. If desired, sprinkle with powdered sugar. Serve warm.
Combine first 5 ... a bowl, combine bread crumbs, dry milk, ... and sprinkle over peach mixture. Bake at ... (138 calories per serving; 1/2 B; 1 F; 1/8 FA)
This recipe is ... thing about giving "bread in a jar" ... who receive it can keep it until ... Makes 8 pints. Substitute for pumpkin one of the following:
In small bowl, beat eggs and 3 tablespoons peach preserves with a ... single layer of bread slices in an ... overnight until most of the liquid is absorbed.
Mix bread crumbs with cinnamon. ... butter and add it to mixture. Add the fruit without the syrup. Pour in oblong pan. Bake for 1 hour or until golden brown.
Melt butter in ... or bowl. Toast bread. Break into ... peaches, etc. Pour over bread sprinkle with cinnamon on top. Bake at 350 degrees for 35 minutes.
In saucepan, combine peaches with syrup, the first 1/3 cup of sugar, the spices and cornstarch; bring to boiling. Pour into ungreased 13x9x2 inch ...
Result Page: 1
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