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summer stone fruit bread pudding

(2 ratings)
ChefGeoLevi avatar
Blue Ribbon Recipe by
George Levinthal
@ChefGeoLevi
Goleta, CA

Here's a summer take on a family favorite. The satisfying comfort food made for the summer using peaches, nectarines, plums, or your favorite stone fruits. Top it with ice cream or whipped cream and it will be the perfect ending to a summertime barbeque or any gathering.

Blue Ribbon Recipe

This sweet bread pudding showcases summer stone fruit at its best. We used plums and peaches and loved the combination. The bread pudding itself is rich and has a slight dark rum flavor. Once baked, the brown sugar creates a lovely crust on top. Baking them in a large muffin tin makes portioning this dessert easy. It makes 6 large servings and would be a great dessert for a small dinner party. Just add a scoop of vanilla bean ice cream when serving.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 45 Min
cook time 1 Hr
method Bake

Ingredients For summer stone fruit bread pudding

  • 16 oz
    Challah or Brioche bread
  • 1 3/4 c
    whole milk
  • 1/2 c
    half & half
  • 3 Tbsp
    butter, unsalted
  • 1 tsp
    vanilla extract
  • 1 1/2 tsp
    cinnamon
  • 1/8 tsp
    nutmeg
  • 1/2 c
    + 6 Tsp firmly packed brown sugar, divided
  • 1/4 c
    rum or rum extract
  • 3 lg
    eggs, beaten
  • 4 - 5
    ripe stone fruit, peeled, pit removed, cut into segments and halved.

How To Make summer stone fruit bread pudding

  • Toast cubes of bread.
    1
    Can do ahead of time: If the bread is not stale, cut it into cubes, place it on a large cookie sheet, and put it into a 200 degree F oven for 45 to 60 minutes until it’s dried.
  • Combine the milk, half and half, vanilla extract, cinnamon, brown sugar, and rum.
    2
    Preheat the oven to 350 degrees. F. Combine the milk, half and half, vanilla extract, cinnamon, 1/2 cup brown sugar, and rum in a large saucepan over medium heat until the brown sugar is thoroughly dissolved. Whisk occasionally. Do not let the milk boil.
  • Put the cubed bread in a large mixing bowl. Slowly pour the milk mixture over the bread.
    3
    Put the cubed bread in a large mixing bowl. Slowly pour the milk mixture over the bread and gently fold it together to coat all of the bread.
  • Don't add all the milk mixture at once so it doesn't get too soggy.
    4
    Don't add all the milk mixture at once so it doesn't get too soggy. Pour most of it in, combine, and add more if needed.
  • Add the beaten eggs.
    5
    Add the beaten eggs.
  • Fold in the diced fruit.
    6
    Fold in the diced fruit. Make sure all of the bread is coated.
  • Divide the mixture between the 6 compartments of a lightly greased large muffin tin.
    7
    Divide the mixture between the 6 compartments of a lightly greased large muffin tin or you can use a 9 x 9 baking dish. Bake for 40 minutes.
  • Remove from the oven and sprinkle brown sugar over each serving.
    8
    After 40 minutes, remove from the oven and sprinkle 1 tsp brown sugar over each serving. Return to the oven for 10 minutes or until it's done to your liking.
  • Texture of the Summer Stone Fruit Bread Pudding.
    9
    Remove from the oven and let rest for 5 to 10 minutes. Serve warm with ice cream or whipped cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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