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Peach and Blueberry Bread Pudding : Peach Blueberry Bread Pudding You Will Devour

Peach and Blueberry Bread Pudding

A comforting, rustic dessert that celebrates summer's bounty with ripe peaches and blueberries, layered with creamy custard and stale bread for a perfect texture.
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Prep Time 30 minutes
Cook Time 55 minutes
Soaking Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bread
  • 6 cups day old bread cubed (brioche, challah, or French bread)
Fruit
  • 2 large ripe peaches peeled and sliced
  • 1 cup fresh blueberries
Custard Base
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar plus 2 tablespoons for sprinkling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 lemon zest of 1 lemon
  • 2 tablespoons unsalted butter melted

Equipment

  • 8x8 inch baking dish
  • Baking sheet
  • - Mixing bowls
  • - Whisk
  • - Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish with butter.
  2. Spread your cubed bread in a single layer on a baking sheet and toast for about 10 to 12 minutes, or until it’s lightly golden and dry to the touch.
  3. In a large bowl, whisk the eggs together until they are light and frothy. Gradually whisk in the sugar, salt, cinnamon, and nutmeg until well combined.
  4. Pour in the milk, heavy cream, and pure vanilla extract. Whisk everything together until the mixture is smooth and harmonious.
  5. Gently place the toasted bread cubes into the bowl with the custard. Use a spatula or your hands to press the bread down to ensure every piece is submerged and begins to soak up that creamy liquid.
  6. Let it sit for at least 15 to 20 minutes to allow the dry bread to drink in the custard.
  7. Spoon half of the soaked bread mixture into your prepared baking dish, spreading it into an even layer. Arrange half of the sliced peaches and half of the fresh blueberries over the bread. Sprinkle with a little of the fresh lemon zest.
  8. Top with the remaining soaked bread mixture.
  9. Arrange the rest of the sliced peaches and blueberries on top of the pudding. Drizzle the melted butter over the entire surface. Finally, sprinkle the remaining 2 tablespoons of sugar over the top.
  10. Place the baking dish on a rimmed baking sheet to catch any potential drips. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown and puffed.
  11. Let the Peach and Blueberry Bread Pudding rest for at least 15 minutes before serving to allow the custard to set further.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 120mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 4mgCalcium: 100mgIron: 1.5mg

Notes

This recipe is ideal for using up stale bread and celebrating seasonal fruits. It's best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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