The days have cooled off, the nights are chilly, and I have been in the mood for bread pudding. My local produce stand was selling the last of the summer peaches this past weekend, so I bought a bag and combined the peaches with some ripe Satsuma plums and raspberries from our garden. The sweet peaches marry beautifully with the tart and tangy plums and raspberries. The recipe calls for using 4 cups whole milk, but I have also made it dairy free using 2-1/2 c. hemp milk and 1-1/2 c. almond milk with excellent results.
Peach Plum Raspberry Bread Pudding
5 c. cubed challah bread
4 c. whole milk
5 large eggs
1 c. sugar
1/8 tsp. kosher salt
zest of half a large orange
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1 tsp. vanilla
1 tsp. almond emulsion or extract
2 c. peeled and sliced peaches (3 medium peaches)
1 c. sliced Satsuma plums (4-5 medium plums)
1/2 c. fresh raspberries
Preheat oven to 350 degrees. Grease a 9×13 pan and set aside. Place cubed bread in a large mixing bowl and set aside. In a separate bowl make the custard by combining the milk, eggs, sugar, salt, zest, spices, and extracts. Mix until well combined. Pour custard mixture over the bread cubes and stir to combine. Let sit for 15-20 minutes to soften the bread. Stir occasionally. The bread should get mushy and begin to break down. Pour mixture into prepared pan and bake for 40-50 minutes until the pudding is puffed and the custard is set in the center. Cool on rack. Serves 10-12.