The sweet honey tones of peach and a jolt of tangy raspberries transform classic, cozy bread pudding into an easy, rich summertime treat. Use any stone fruit - like plum or nectarine - that's in season.
Serve with whipped cream, if you like. For an extra treat add 1/2 tsp. almond extract to the cream for a nutty flavor that pairs beautifully with the rich pudding and orchard peaches.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- 1 loaf white bread, crusts trimmed
- 6 eggs
- 1/4 cup flour
- 1/3 cup sugar
- 4 cups heavy cream
- 1 pint raspberries
- 2 large yellow peaches
- Whipped cream (optional)
Preparation:
- Preheat oven to 375°. Cut bread diagonally into two triangles.
- Using the paddle on a mixer beat eggs, flour, and sugar for 2 minutes on medium speed. Add cream and mix just enough to combine.
- Arrange bread to cover the base of the dish without overlapping.
- Peel, pit, and cut peaches into small chunks and scatter with raspberries over bread. Pour in half of the custard mixture.
- Arrange bread triangles on top, slightly overlapping in a circle around the edge, leaving a hole in the center. Pour on the rest of the custard mixture.
- Bake for 30 minutes. If top starts to get too brown, cover with foil. Bake until custard is set, about 20 minutes. Serve warm, with whipped cream, if you like.
Makes 8 servings Peach & Raspberry Bread Pudding.
