Baked bread pudding gets a summertime twist with the addition of peaches and blueberries.
Downloads:Summertime Peach and Blueberry Bread Pudding
1 (12-ounce) loaf challah bread, cut into 1/2-inch cubes and toasted
1 1/2 cups chopped fresh peaches
1 1/2 cups fresh blueberries
1 cup whole milk
1 cup heavy whipping cream
3/4 cup plus 3 tablespoons sugar, divided
1/4 cup unsalted butter, melted
2 large eggs
2 large egg yolks
3 tablespoons sour cream
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
• Preheat oven to 350°.
• Spray 10 (4-ounce) ramekins with nonstick baking spray with flour.
• In a large bowl, combine bread, peaches, and blueberries, tossing well. Divide mixture evenly among prepared ramekins.
• In a large bowl, combine milk, cream, ¾ cup sugar, butter, eggs, yolks, sour cream, salt, and vanilla, whisking until well blended. Divide mixture evenly among prepared ramekins. Sprinkle tops with remaining 3 tablespoons sugar.
• Bake until puffed, set, and golden brown, approximately 20 minutes. Serve warm.