Archive for July, 2013

July 25, 2013

Peach Blueberry Bread Pudding

It’s been a busy couple of months over here. I wrapped up grad school, sent my first graders off to a summer of watching tv reading and playing outside. Then, I packed up my car and drove off to my new life in quiet upstate New York with my future Mr. Lane and our child cat, Arthur.

After settling in for a few short days, I have been off on a whirlwind of visiting family, attending weddings, and (fingers-crossed)  job interviews.  Okay, there has been a little wedding planning going on in there too. So I haven’t had time to share with you the craziness of my closet-sized kitchen in my new home, which has actually been able to produce some pretty magical things, considering I can span the whole thing if I spread my arms out.

Anyways, I am writing to you now from the Jersey shore, a place that I have vacationed with my family since I was a little girl, my mother since she was a little girl, and my grandmother since she was a little girl. The devastation from the storm here is quite heart stopping, but Restore the Shore is in full swing and folks are out on their bikes, in their bikinis, and working hard to get summer back to normal.

I am here with my whole family, and my brother Dan decided to make a billion loaves of bread the other day. (Hmm… I am feeling a guest post coming on…) While he is quite masterful and the bread was very delicious, we couldn’t finish it all before it got stale. So, I made bread pudding!

I have a weird relationship with bread pudding. I always say I don’t like it, but then when I am eating it, I really do like it. This recipe was a winner, with fresh peaches and blueberries from the local NJ farmstand. It tasted like french toast. We thought some  walnuts would have been a great addition, but here is the recipe as I made it!

Peach Blueberry Bread Pudding
Adapted from Joy the Baker

stale bread, cut or torn into 1″ pieces (enough to loosely cover/fill your baking dish)
1 medium peach, peeled and sliced
1 generous handful blueberries
2 cups milk (I used skim, you could use whole for a richer taste)
1/4 cup butter
2 eggs
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract

Arrange stale bread pieces in a 9″ pie dish, cake pan, or square baking dish – whatever floats your boat. You should have enough bread to fill the pan, but with plenty of holes and space for liquid and fruit. Toss in the peaches and blueberries and use your hands to distribute evenly.

Next, gently heat the milk and butter in a small saucepan over medium/low heat. Stir often, heating just until the butter melts, but without boiling the milk.

Meanwhile, whisk together the eggs, sugars, and vanilla in a medium bowl. Once the butter has melted, slowly pour the hot milk/butter mixture into the bowl, whisking constantly to distribute the heat. Pour the mixture over the bread and fruit, making sure that all of the bread pieces get fully soaked in liquid.

Cover the baking dish and refrigerate for 8-12 hours, or overnight. About 2 hours before you want to serve the pudding, preheat the oven to 350 F. Take the bread pudding out of the fridge, remove the cover, and bake for approximately 45 minutes, or until the top is getting crispy but the middle still wobbles a bit when you shake the pan. Let the pudding set for at least 30 minutes before serving, lukewarm.