Bread pudding is a popular bread-based dessert. While it can be sweet or savory, the classic southern version is sweet. And it’s such a delicious dish!
I’ll be honest, I wasn’t very familiar with bread pudding before we made this recipe. I had eaten it only once before, and I’d never made it. But it’s on my list now! It’s really easy to make, and it can be paired with variety of fruits and flavors.
Stone fruits is a slightly pretentious word, but its meaning is simple. A stone fruit is any fruit with a stone or a pit. So we’re talking about peaches, nectarines, plums, apricots, cherries, and mangos. The fun thing about this recipe is that you can mix and match whichever stone fruits you like.
However, I’d recommend following our recipe suggestion– we used peaches, plums, and apricots. First of all, I always prefer peaches to nectarines. Peaches have a better flavor, and the flesh will separate from the pit much more easily. Plums have a rich, sweet flavor, while apricots are juicy and a little tart. The combination is really good.
One of the best parts of this dish is the sauce made from the fruits. Let’s talk about it really quickly.
First, we want to halve and pit our fruits. Then slice them. Add them to a pan where you’ve melted some of our Fresh Churned Cinnamon Brown Sugar Honey Butter.
Toss the fruit around in the honey butter, and cook for 3-4 minutes. We’re just trying to release some of those juices. Drain the fruit, but keep the juices!
You’ll be adding the fruit to the bread pudding, but the juices turn into a sauce. You’ll add those juices (mixed with the Cinnamon Butter) back into your pan and cook it down until it’s thickened. The flavor is absolutely bomb dot com! The sweetness of the juices combined with the cinnamon flavor— mmmmmmm! SO GOOD.
Making the Pudding
As for the pudding itself, that’s even easier. Combine pieces of bread (preferably day old) with a mixture of eggs, milk, sugar, and vanilla. Mix until completely combined. Then add your cooked fruit, and dump it into a 9×13 pan.
Bake until dried out! You’ll serve it with a dollop of sweetened whipped cream and some of that delicious sauce!
Stone Fruit Bread PuddingCourse: Dessert
3 of each– peaches, plums, and apricots, pitted and sliced
1 loaf French bread, cut into bite size pieces
3 cups milk
½ cup sugar
2 tsp vanilla
Sweetened whipped cream
- Preheat oven 375° F.
- Melt Cinnamon Honey Butter in a pan. Add stone fruit and toss to coat. Cook 3-4 minutes, just enough to release juices.
- Drain fruit, reserving the juices.
- In a large bowl, mix eggs, milk, sugar, and vanilla until completely combined. Add pieces of bread, and stir to coat bread with the egg mixture. Add fruit and stir in.
- Pour mixture into a greased 9×13 baking dish.
- Bake at 375° F for 45-55 minutes, or until toothpick comes out clean.
- Meanwhile, pour juices back into the pan and cook over medium heat about 5-8 minutes, or until thickened.
- Set aside.
- Serve bread pudding with sweetened whipped cream and fruit sauce.