Prepared by Monica Holdaway
Brigham City Area Chamber of Commerce
Ingredients:
1 small package (3 ounces) vanilla instant pudding
1 cup finely chopped fresh or canned peaches
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
5 eggs, beaten
12 slices of wheat or whole grain bread
Prepare pudding according to package directions. Fold in chopped peaches, nutmeg, and cinnamon. Add eggs and mix well. Dip bread slices into mixture. Cook on well greased skillet over medium heat, turning frequently so toast doesn't scorch.
Peach Syrup
1 1/2 cups sugar
1/2 cup water
3 cups pureed fresh or canned peaches
1 tablespoon lemon juice
Combine sugar and water in medium saucepan. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Add peach puree. Return to low boil and boil for 5 minutes. Remove from heat. Add lemon juice. Store in refrigerator in tightly sealed container.
