Blueberry & Peach Bread PuddingPosted: June 30, 2010
Yes, I turned on the stove and then retreated to the air conditioned bedroom while this monster baked on Monday night – prepping for Tuesday’s dinner party. This came out like a dream. Topped with vanilla ice-cream brought by a guest, it was delicious and a great way to use up blueberries.
Blueberry & Peach Bread Pudding (warning, these measurements are given by the seat of my pants – I will explain in the To Do section)
- 2 or 2.5 cups of old bread torn into pieces
- 3 eggs
- 2 cups milk (skim or soy or whatever you’ve got)
- 1/4 cup maple syrup
- 1/4 cup bourbon (optional, add more milk instead – I am saving some milk for my coffee, hence the bourbon)
- 1 tablespoon vanilla
- 1/2 cup sugar
- 1.5 cups blueberries, washed
- 1 peach, diced
- 2 packets of sugar in the raw or a tablespoon of turbinado sugar (for topping, optional)
- Preheat the oven to 360F and grease a 9×9″ pan.
- Place the torn bits of bread in the pan and use enough to fill the pan almost to the top. It could be less than 2 cups or more, I’m not really sure. I just went on a bread tearing frenzy.
- Mix up the eggs, milk, vanilla, sugar, bourbon and maple syrup in a blender and pour over the bread mixture. If it looks to dry, add more milk. No big deal.
- Add the blueberries and the peach pieces. Wash your hands. Mush everything around in the pan. You want the fruit to be dispersed in the bread bits.
- Sprinkle the turbinado sugar on top and pop into the oven. Pour yourself a cool drink and relax with a book or watch an episode of the X-Files. The pudding should take an hour or will be golden brown on top and a toothpick will come out cleanly from the center.
- Cool. Serve warm or at room temperature with some ice-cream or whipped cream. Excellent on its own for breakfast – could be served for brunch! Can also be made ahead, wrapped tightly and frozen for another day.