Blueberry Peach Bread Pudding

I love fruit-filled desserts, particularly the combination of fresh blueberries and ripe peaches. This may be my best bread pudding yet, having recently discovered that store-bought cinnamon bread makes a great bread pudding base. I use a pale yellow cinnamon swirled yeast bread without nuts or raisins, available in the fresh bakery section of the grocery store. The pudding is light, creamy and loaded with fresh fruit. Take this to a summer barbecue or picnic and it will disappear quickly.

Blueberry Peach Bread Pudding
5 c. cubed cinnamon bread (about 1 medium loaf)
3 c. milk
1 c. heavy cream
5 large eggs
1-1/4 c. sugar
1 Tbsp. vanilla extract
1/2 tsp. orange zest
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. kosher salt
2 c. fresh blueberries
2 medium peaches, peeled and sliced thin

Preheat oven to 350 degrees. Grease 9×13 glass pan. In a large bowl combine milk, cream, eggs, sugar, vanilla, zest, spices and salt. Whisk until well mixed. Add cinnamon bread cubes to the custard mixture and mix. Let sit 15 minutes, stirring occasionally until bread has absorbed some of the custard and is soggy. Mix in blueberries and peaches. Pour into prepared pan. Bake for 45 minutes until pudding is puffed and set in the center. Let cool on rack. Serves 10-12.


This entry was posted in Breads, Breakfast, Custards, Desserts, Fruit. Bookmark the permalink.

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