SUMMER PEACH AND BLUEBERRY BREAD PUDDING

By foodiva

Ingredients

• 9 cups brioche or challah, or french bread (dry day old works best), cut into 1-inch cubes
• 4 cups whole milk
• 1 cup heavy whipping cream
• 1 cup granulated sugar
• 2 teaspoons vanilla extract or paste
• 4 large eggs
• 4 large yolks
• 1/8 teaspoon salt
• 4 medium yellow peaches cut into 1/4 inch slices (skin on), 3 cups
• 3 tablespoons unsalted butter
• 1/3 cup dark brown sugar
• 1 1/2 teaspoons cinnamon ground
• 1/4 teaspoon nutmeg ground
• 1 tablespoon rum optional
• 3/4 cup blueberries fresh
• vanilla ice cream optional

Details

Servings 12
Preparation time 30mins
Cooking time 30mins
Adapted from jessicagavin.com

Preparation

Step 1

Preheat your oven to 350°F.

Prepare a 3-quart or 9x13 casserole pan with nonstick spray or butter.

In a large, heavy-bottom saucepan, mix the milk, cream and sugar over medium heat. Bring it to a low simmer and stir to dissolve the sugar. Stir in the vanilla and remove the pan from heat and set aside.

In a medium sized bowl, whisk the eggs, yolks, and salt together. Very slowly, pour a half-cup of the hot milk/cream into the eggs, whisking continuously. Add another cup until a total of 2 cups have been added. This is your tempered egg mixture.

Next while whisking the milk mixture, pour the tempered eggs into the saucepan and whisk to thoroughly incorporate.

In a large bowl add 9 cups of the cubed bread. Pour the custard over the bread, stirring to gently coat and allow to sit and absorb the liquid for 20 to 30 minutes, until most of the custard is absorbed.

Meanwhile make the peach mixture. In a large frying pan over medium heat, melt 3 tablespoons butter, 1/3 cup dark brown sugar, cinnamon, and nutmeg. Add the rum and stir to combine. Add peaches and cook 3 to 4 minutes to release juices and allow the sugar to become syrupy. Make sure the peaches are still tender and not overcooked.

Stir the bread and custard mixture very gently to make sure the custard is absorbed. Gently stir in about half of the peaches, just enough to swirl in the peaches and syrup. Reserve the remainder for the topping on the pudding. You want to keep the bread intact and not break down the peaches. Pour the pudding into the baking dish and evenly spread out the mixture.

Evenly scatter the remainder of the peach mixture on top, and then gently swirl to spread out some of the syrup. Sprinkle the blueberries to the top of the bread pudding and gently press into the top.

Put the casserole dish in large roasting pan. Place both pans in the oven (center rack), and then pour hot water into the roasting pan to create a water bath. Make sure the water comes about halfway up the sides of the baking dish.

Close the oven door and let the bread pudding bake about 40-45 minutes, or until the pudding just appears set in the center when the casserole dish is gently shaken.

Carefully, remove the roasting pan from the oven and then remove the casserole dish from the roasting pan.

Allow the pudding to cool for 30 minutes before serving, so it’s easier to cut. This bread pudding can be served at any temperature. Top with vanilla ice cream if desired.