summer stone fruit bread pudding

How To Make summer stone fruit bread pudding

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  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.
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  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.
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  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.
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  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.
• 5

  Add the beaten eggs.
• 6

  Fold in the diced fruit. Make sure all of the bread is coated.
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  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.
• 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.
• 9

  Remove from the oven and let rest for 5 to 10 minutes. Serve warm with ice cream or whipped cream.
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