Late Summer Fruit and a Breakfast Bread Pudding
This summer has been great as far as fruit goes. Peaches have been a little late because of the weather being so cool. However, nectarines have had a longer season than usual, providing us with fruit that is juicy and sweet like seriously, candy. Everything has gotten to stay on the trees a little bit longer.
I love making bread pudding. It is a good way to clean out the fridge, freezer and take all the bits of bread ends sitting on the counter and make something really tasty. Also, by using up bits of dried and fresh fruits and whatever bread there is, it makes for a fun texture as well as flavorful recipe.
I wanted something a little more breakfast-y because I was going to friends for brunch, so the addition of cream cheese, cinnamon, nutmeg and maple syrup pushed that envelope. And, letting it soak overnight made it firm and easily servable after baking the following morning.
Overnight Breakfast Bread Pudding with Nectarines
One loaf white, Italian or French or sourdough bread, sliced
8 oz cream cheese
1/2 c. maple syrup
1/2 c. brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
7 eggs
1/2 pint heavy cream
1 c milk
1 cup brown sugar
2 cups nectarines, sliced thinly
Butter a 13x9in pan. Mix together cream cheese, brown sugar, maple syrup, cinnamon and nutmeg. Place one layer of bread slices on bottom of pan, spread cream cheese mixture over bread, Place another layer of bread and another layer of cream cheese spread and another layer of bread. Mix together eggs, cream and milk and pour over bread. Chill and allow to sit for 4 to 24 hours. Remove from cooler, preheat oven to 350.
Top with brown sugar and nectarines and bake for 1 hour. uncovered. Serve with side of bacon and a dollop of Chantilly cream (which is lightly whipped cream sans sugar) Or a drizzle of caramel, like I did here.
All these recipes are original... my own creations. I do take ideas from others, but by the time I have figured it out, most of what was has morphed into what is now mine. Feel free to share...
I love making bread pudding. It is a good way to clean out the fridge, freezer and take all the bits of bread ends sitting on the counter and make something really tasty. Also, by using up bits of dried and fresh fruits and whatever bread there is, it makes for a fun texture as well as flavorful recipe.
I wanted something a little more breakfast-y because I was going to friends for brunch, so the addition of cream cheese, cinnamon, nutmeg and maple syrup pushed that envelope. And, letting it soak overnight made it firm and easily servable after baking the following morning.
Overnight Breakfast Bread Pudding with Nectarines
One loaf white, Italian or French or sourdough bread, sliced
8 oz cream cheese
1/2 c. maple syrup
1/2 c. brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
7 eggs
1/2 pint heavy cream
1 c milk
1 cup brown sugar
2 cups nectarines, sliced thinly
Butter a 13x9in pan. Mix together cream cheese, brown sugar, maple syrup, cinnamon and nutmeg. Place one layer of bread slices on bottom of pan, spread cream cheese mixture over bread, Place another layer of bread and another layer of cream cheese spread and another layer of bread. Mix together eggs, cream and milk and pour over bread. Chill and allow to sit for 4 to 24 hours. Remove from cooler, preheat oven to 350.
Top with brown sugar and nectarines and bake for 1 hour. uncovered. Serve with side of bacon and a dollop of Chantilly cream (which is lightly whipped cream sans sugar) Or a drizzle of caramel, like I did here.
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| Nectarine Bread Pudding |
All these recipes are original... my own creations. I do take ideas from others, but by the time I have figured it out, most of what was has morphed into what is now mine. Feel free to share...
Sounds delicious! This would be a great item for a brunch...all the deliciousness of stuffed french toast but easy to prepare in advance and easy to serve. Great idea!!
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