Imagine a dessert that captures the essence of summer in every single bite - a luxurious bread pudding that transforms simple ingredients into a symphony of flavors. This Fresh Peach Blackberry Bread Pudding is not just a dessert; it's a culinary experience that will transport your taste buds to a sun-drenched orchard, where ripe fruits mingle with a rich, custardy base. Whether you're looking to impress dinner guests or treat yourself to a spectacular homemade dessert, this recipe promises to be your new summer obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups cubed stale bread
- 2 cups fresh peaches, sliced
- 1 cup fresh blackberries
- 2 cups milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9x13 inch baking dish thoroughly to prevent sticking.
- In a large mixing bowl, cube the stale bread into roughly 1-inch pieces. If your bread is fresh, lightly toast the cubes to help them absorb the custard better.
- Wash and slice the fresh peaches into thin wedges. Gently rinse the blackberries and pat them dry with paper towels.
- In a separate large bowl, whisk together milk, eggs, granulated sugar, vanilla extract, cinnamon, and salt until the mixture is smooth and fully combined.
- Layer half of the bread cubes in the prepared baking dish. Distribute half of the peach slices and blackberries evenly over the bread.
- Pour half of the custard mixture over the first bread and fruit layer, ensuring the bread is well-soaked.
- Add the remaining bread cubes, then top with the remaining peach slices and blackberries.
- Slowly pour the remaining custard over the entire dish, pressing down gently with a spatula to ensure all bread is moistened.
- Let the pudding sit for 10-15 minutes to allow the bread to fully absorb the custard before baking.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set.
- Remove from the oven and let cool for 15-20 minutes before serving. The pudding can be served warm or at room temperature.
- Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Tips
- Use day-old or slightly stale bread for the best texture - it absorbs the custard more effectively.
- For extra flavor, consider using brioche or challah bread instead of standard white bread.
- Gently press down the bread while adding custard to ensure even moisture distribution.
- Don't rush the soaking process - letting the bread sit in the custard for 10-15 minutes helps develop deeper flavors.
- Check the pudding around 40 minutes of baking to prevent over-browning.
- For a more indulgent version, add a splash of bourbon to the custard mixture.
- Serve warm with a scoop of vanilla ice cream for the ultimate summer dessert experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 9g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 95mg
