Plum Bread Pudding

A warm and comforting dessert that celebrates the last plums of summer with a delicious blend of jammy fruit and creamy, spiced custard.

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Prep Time 20

Cook Time 55

Resting Time 30

Total Time 1 15

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 325

Ingredients Equipment Method Notes

Ingredients

Bread

6 to 8 cups day old bread tear or cut into 1 inch cubes

Plums

1 pound fresh plums pitted and sliced or roughly chopped

Custard Base

2 cups whole milk
4 large eggs eggs
3/4 cup granulated sugar
4 tablespoons unsalted butter melted
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon fine sea salt

Equipment

8x8 or 9x9 inch baking dish
- Mixing bowls
- Whisk
spoon,

Method

Prepare your baking dish by greasing it generously with butter.
Tear the day old bread into rough, bite-sized pieces (about 1 inch cubes) and spread them evenly in your prepared dish.
Scatter the sliced plums evenly over the bread cubes, gently tucking some in between the bread pieces.
In a large bowl, whisk the eggs until well combined. Add sugar, cinnamon, nutmeg, and salt and whisk until smooth.
Pour in the milk and vanilla extract. Gently whisk until combined. Slowly drizzle in the melted butter while continuing to whisk.
Carefully pour the custard mixture over the bread and plums. Gently press down on the bread to encourage absorption.
Allow the pudding to rest at room temperature for 30 minutes to 1 hour.
Preheat the oven to 350°F (175°C). Bake for 45 to 55 minutes until the top is golden brown and edges are bubbling.
Let cool for 15 to 20 minutes before serving. Serve warm, optionally with cream, ice cream, or sauce.

Notes

This recipe is a celebration of simplicity and seasonal ingredients. It's forgiving and adaptable for various preferences and dietary requirements. Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or microwave.