This delicious peach and blueberry bread pudding is made with brioche and has a beautiful custard texture. Extra yummy served warm with ice cream!
There are two things that I love most about summer, the sunshine, and the stone fruit! I just can’t resist a super ripe juicy peach. I made this peach and blueberry bread pudding recipe, but I couldn’t decide if this was a breakfast or a dessert, so I’ve been enjoying it for both meals! yum
I was also inspired to make this irresistible bread pudding because I received a gorgeous loaf of cinnamon brioche bread baked by the OC Baking Company. My sweet friend and neighbor Erica made a trip to our local Old Towne Orange Farmer’s Market to pick up some goodies.
Jason and I couldn’t possibly eat the whole loaf in a day or two, so I knew that I needed to make the leftovers into something special. This recipe seriously blew my mind, keep reading to find out why and be ready to make some at home!
I have to admit because I love chocolate so much; bread pudding has not been on the top of my favorite desserts list, until now! Maybe because the ones I’ve tried are either too dry or lack flavor. I decided to give it a second chance by making a homemade version.
Do you guys see how each piece of cubed bread has melded together into one perfect slice of yum? Yep, nothing dry happening in there. The rich brioche egg bread was nice and sturdy, so it didn’t disintegrate as each cube sucked up the custard mixture.
I also cut off the crust of the bread, and I felt that it helped to give a tender, custard-like texture, so amazing! If you like more of a chew, you can leave on some of the crust, but the texture won’t get as smooth. You can also use french bread, but I think that brioche or challah bread gives the best flavor.
To infuse some sweet summer fruit flavors into each forkful, I sauteed some fresh yellow peaches with butter, brown sugar, cinnamon, and nutmeg until just tender, hehe.. my kitchen smelt so good. Oh, did I forget to mention the rum? I was reminiscing about a visit to New Orleans a few years back and realized I should add a little more fun to the pudding, not a bad idea.
Does someone have a shovel I can use because I want to eat this heavenly slice of peach and blueberry bread pudding right now! I think what makes this pudding have the perfect silky custard texture, is baking the entire dish inside of a water bath (or bain marie).
I placed the baking dish full of pudding into a larger roasting pan (the one I use for roasted chicken or turkey) and then filled the roasting pan with hot water until it reached halfway up the baking dish. The water bath allows the eggs to set without curdling and the extra moisture in the oven prevents the bread pudding from drying out. As you can see, the baked custard is velvety smooth on the inside, and just firm enough to slice.
How do you like to eat your bread pudding? Some like it cold, but I like it warm fresh from the oven. For the dessert version, I top each slice with vanilla bean ice cream, and I am on cloud nine.
The syrupy spiced peaches and fresh blueberries have gently nestled and melded into each luscious piece of bread pudding, such a beautiful combination with just the right sweetness. The bread pudding is also really delicious the next day cold (I sneaked a bite here and there), or just warmed up for a few seconds. Since I knew I would end up eating the entire tray if left at home, I shared this bread pudding with my co-workers, and I don’t think there was a single crumb left, hehe.
What is a Baked Custard?
This luscious peach and blueberry bread pudding is a type of baked custard, bread cubes suspended and cooked in a liquid egg custard base. The eggs in the recipe allow the pudding to set, giving it a cake and custard-like consistency. The simple mixture of whole eggs, yolks, sugar, milk and heavy cream adds richness and gives a soft velvety texture when baked. You can use any bread you like such as brioche, French bread, croissants, cornbread and even sponge cake to give you different flavors and textures.
Peach and Blueberry Bread Pudding
- 9 cups brioche, or challah, or french bread (dry day old works best), cut into 1-inch cubes
- 4 cups whole milk
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract, or paste
- 4 large eggs
- 4 large yolks
- 1/8 teaspoon salt
- 4 medium yellow peaches, cut into ¼ inch slices (skin on), 3 cups
- 3 tablespoons unsalted butter
- 1/3 cup dark brown sugar
- 1 1/2 teaspoons cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1 tablespoon rum, optional
- 3/4 cup blueberries, fresh
- vanilla ice cream, optional
- Preheat your oven to 350°F.
- Prepare a 3-quart or 9x13 casserole pan with nonstick spray or butter.
- In a large, heavy-bottom saucepan, mix the milk, cream and sugar over medium heat. Bring it to a low simmer and stir to dissolve the sugar. Stir in the vanilla and remove the pan from heat and set aside.
- In a medium sized bowl, whisk the eggs, yolks, and salt together. Very slowly, pour a half-cup of the hot milk/cream into the eggs, whisking continuously. Add another cup until a total of 2 cups have been added. This is your tempered egg mixture.
- Next while whisking the milk mixture, pour the tempered eggs into the saucepan and whisk to thoroughly incorporate.
- In a large bowl add 9 cups of the cubed bread. Pour the custard over the bread, stirring to gently coat and allow to sit and absorb the liquid for 20 to 30 minutes, until most of the custard is absorbed.
- Meanwhile make the peach mixture. In a large frying pan over medium heat, melt 3 tablespoons butter, 1/3 cup dark brown sugar, cinnamon, and nutmeg. Add the rum and stir to combine. Add peaches and cook 3 to 4 minutes to release juices and allow the sugar to become syrupy. Make sure the peaches are still tender and not overcooked.
- Stir the bread and custard mixture very gently to make sure the custard is absorbed. Gently stir in about half of the peaches, just enough to swirl in the peaches and syrup. Reserve the remainder for the topping on the pudding. You want to keep the bread intact and not break down the peaches. Pour the pudding into the baking dish and evenly spread out the mixture.
- Evenly scatter the remainder of the peach mixture on top, and then gently swirl to spread out some of the syrup. Sprinkle the blueberries to the top of the bread pudding and gently press into the top.
- Put the casserole dish in large roasting pan. Place both pans in the oven (center rack), and then pour hot water into the roasting pan to create a water bath. Make sure the water comes about halfway up the sides of the baking dish.
- Close the oven door and let the bread pudding bake about 40-45 minutes, or until the pudding just appears set in the center when the casserole dish is gently shaken.
- Carefully, remove the roasting pan from the oven and then remove the casserole dish from the roasting pan.
- Allow the pudding to cool for 30 minutes before serving, so it’s easier to cut. This bread pudding can be served at any temperature. Top with vanilla ice cream if desired.