Stone Fruit Bread Pudding: A Delicious & Easy Recipe

Stone fruit bread pudding: just the name conjures images of warm, comforting goodness, doesn’t it? Imagine sinking your fork into a creamy, custardy base, studded with juicy, ripe peaches, plums, and nectarines. This isn’t just dessert; it’s a hug in a bowl, perfect for a cozy brunch or a delightful end to any meal.

Bread pudding itself has a fascinating history, dating back to humble beginnings as a way to use up stale bread. Frugal cooks transformed what would have been waste into a delectable treat. Over time, it evolved, incorporating spices, dried fruits, and eventually, fresh seasonal ingredients like our star, stone fruit. While the exact origin of adding stone fruit is difficult to pinpoint, it’s a natural progression, elevating this classic dessert with bursts of summer flavor.

What makes stone fruit bread pudding so irresistible? It’s the symphony of textures and tastes. The soft, yielding bread soaks up the rich custard, creating a melt-in-your-mouth experience. The stone fruits, with their slightly tart and sweet notes, provide a delightful counterpoint to the creamy base. Plus, it’s incredibly versatile! You can easily adapt the recipe to use your favorite stone fruits or add a touch of spice for extra warmth. It’s a crowd-pleaser that’s surprisingly easy to make, making it a winner in my book. So, let’s get baking and create a truly unforgettable dessert!

this Recipe

Ingredients:

• Bread: 1 large loaf (about 1 pound) of day-old brioche, challah, or French bread, cut into 1-inch cubes
• Stone Fruit: 1 pound mixed stone fruit (peaches, plums, nectarines, apricots), pitted and sliced
• Eggs: 6 large
• Heavy Cream: 2 cups
• Whole Milk: 1 cup
• Granulated Sugar: ¾ cup
• Brown Sugar: ¼ cup, packed
• Vanilla Extract: 2 teaspoons
• Almond Extract: ½ teaspoon (optional, but adds a lovely depth)
• Ground Cinnamon: ½ teaspoon
• Ground Nutmeg: ¼ teaspoon
• Salt: ¼ teaspoon
• Butter: 4 tablespoons, melted, plus extra for greasing the baking dish
• Optional Toppings: Sliced almonds, powdered sugar, whipped cream, vanilla ice cream

Preparing the Stone Fruit and Bread

1. Prepare the Bread: First, we need to get our bread ready. If your bread isn’t already a little stale, you can dry it out by leaving the cubed bread out on a baking sheet at room temperature for a few hours, or even overnight. This helps it absorb the custard better without becoming soggy. If you’re short on time, you can lightly toast the bread cubes in a 300°F (150°C) oven for about 10-15 minutes, tossing occasionally, until they are lightly dried but not browned. We want them to be absorbent, not crunchy!
2. Prepare the Stone Fruit: While the bread is drying (or toasting), let’s tackle the stone fruit. Wash your peaches, plums, nectarines, and apricots thoroughly. Pit them carefully, and then slice them into roughly ½-inch thick slices. Don’t worry about making them perfectly uniform; a little rustic charm is part of the appeal of this dessert.
3. Combine Bread and Fruit: In a large bowl, gently toss the dried bread cubes with the sliced stone fruit. We want the fruit to be distributed evenly throughout the bread. The fruit will release some juices as it sits, which will help to moisten the bread.

Making the Custard

1. Whisk the Eggs: In a separate large bowl, crack the 6 large eggs. Whisk them vigorously until they are light and frothy. This will help create a smooth and creamy custard.
2. Add Dairy and Sugars: Pour in the heavy cream and whole milk. Add the granulated sugar and brown sugar. The combination of sugars adds both sweetness and a subtle molasses flavor that complements the stone fruit beautifully. Whisk everything together until the sugars are completely dissolved.
3. Incorporate Flavorings: Now for the good stuff! Stir in the vanilla extract, almond extract (if using), ground cinnamon, ground nutmeg, and salt. The almond extract adds a wonderful depth of flavor, but it’s perfectly fine to omit it if you prefer. The cinnamon and nutmeg provide warmth and spice that enhance the fruit. The salt is crucial for balancing the sweetness and bringing out all the other flavors.

Assembling and Baking the Bread Pudding

1. Grease the Baking Dish: Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish with butter. Make sure to get into all the corners and crevices to prevent the bread pudding from sticking.
2. Pour Custard Over Bread and Fruit: Pour the custard mixture evenly over the bread and fruit mixture in the large bowl. Gently press down on the bread to ensure that it is fully submerged in the custard. Let the mixture sit for at least 30 minutes, or even up to an hour, to allow the bread to soak up the custard. This step is crucial for a moist and delicious bread pudding. You can even do this step ahead of time and refrigerate the mixture for several hours or overnight. Just be sure to bring it to room temperature before baking.
3. Transfer to Baking Dish: Carefully transfer the bread and custard mixture to the prepared baking dish. Spread it out evenly.
4. Drizzle with Melted Butter: Drizzle the melted butter evenly over the top of the bread pudding. This will help create a golden brown and slightly crispy crust.
5. Bake: Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out mostly clean, although a little bit of moisture is okay. The top should be nicely browned and slightly puffed up.
6. Cool Slightly: Remove the bread pudding from the oven and let it cool for at least 15-20 minutes before serving. This allows the custard to set up a bit more and prevents it from being too runny.

Serving Suggestions

1. Serve Warm: Stone fruit bread pudding is best served warm. The warmth enhances the flavors and makes it even more comforting.
2. Optional Toppings: Feel free to get creative with toppings! A dusting of powdered sugar adds a touch of sweetness and elegance. Sliced almonds provide a nice crunch. A dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. You could even drizzle it with a little caramel sauce or maple syrup.
3. Enjoy! Slice the bread pudding into squares and serve immediately. This is a perfect dessert for a brunch, a potluck, or a special occasion. It’s also delicious enjoyed on its own with a cup of coffee or tea.

Tips and Variations

• Bread Choice: While brioche, challah, and French bread are all excellent choices for bread pudding, you can experiment with other types of bread as well. Croissants, panettone, or even leftover cinnamon rolls would all work well. Just be sure to adjust the amount of custard accordingly, as different breads absorb liquid at different rates.
• Fruit Variations: Don’t feel limited to just peaches, plums, nectarines, and apricots. You can use any combination of stone fruit that you like, or even add other types of fruit, such as berries or apples. If using frozen fruit, be sure to thaw it completely and drain off any excess liquid before adding it to the bread pudding.
• Spice Variations: Feel free to adjust the spices to your liking. You could add a pinch of ground ginger, cardamom, or allspice. A little bit of orange zest or lemon zest would also add a bright and citrusy flavor.
• Nut Variations: Add chopped nuts, such as pecans, walnuts, or hazelnuts, to the bread pudding for extra flavor and texture. Toast the nuts lightly before adding them to enhance their flavor.
• Boozy Bread Pudding: For an extra special treat, you can add a splash of bourbon, rum, or brandy to the custard. This will add a warm and boozy flavor that complements the stone fruit beautifully.
• Make Ahead: Bread pudding is a great make-ahead dessert. You can assemble it up to 24 hours in advance and store it in the refrigerator. Just be sure to add a few extra minutes to the baking time to ensure that it is heated through.
• Storage: Leftover bread pudding can be stored in the refrigerator for up to 3 days. Reheat it gently in the oven or microwave before serving.

Troubleshooting

• Bread Pudding is Too Dry: If your bread pudding is too dry, it may be because you didn’t use enough custard, or because you overbaked it. Next time, try using a little more custard, and check the bread pudding for doneness a few minutes earlier.
• Bread Pudding is Too Soggy: If your bread pudding is too soggy, it may be because you used too much custard, or because you didn’t dry out the bread enough. Next time, try using a little less custard, and make sure to dry out the bread thoroughly before adding it to the custard.
• Bread Pudding is Burning on Top: If the top of your bread pudding is browning too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking.

Why This Recipe Works

This recipe is a winner because it balances the sweetness of the fruit with the richness of the custard, creating a dessert that is both comforting and satisfying. The use of day-old bread ensures that the bread pudding is not too soggy, while the generous amount of custard keeps it moist and flavorful. The combination of spices adds warmth and depth, and the optional toppings allow you to customize the bread pudding to your liking. Plus, it’s incredibly easy to make, even for beginner bakers!

Conclusion:

This stone fruit bread pudding is more than just a dessert; it’s a warm hug on a plate, a celebration of summer’s bounty, and a guaranteed crowd-pleaser. From the intoxicating aroma that fills your kitchen as it bakes to the first blissful bite of custardy bread and sweet, juicy fruit, this recipe is a sensory experience you won’t soon forget. I truly believe this is a must-try recipe for anyone who loves comforting, flavorful desserts.

Why is it a must-try? Because it’s incredibly easy to make, surprisingly adaptable, and utterly delicious. The combination of the slightly crusty bread, the creamy custard, and the burst of flavor from the stone fruits creates a symphony of textures and tastes that will leave you wanting more. It’s the perfect dessert to impress your friends and family, or simply to treat yourself to something special. Plus, it’s a fantastic way to use up any leftover bread you might have lying around, making it both delicious and economical.

But the best part? You can easily customize this recipe to suit your own preferences and the ingredients you have on hand. Feel free to experiment with different types of bread, such as challah, brioche, or even croissants for an extra decadent treat. As for the stone fruits, don’t be afraid to mix and match! Peaches, plums, nectarines, apricots, and cherries all work beautifully in this recipe. You can even add a handful of berries for an extra pop of color and flavor.

Looking for serving suggestions? This stone fruit bread pudding is wonderful served warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of toasted nuts would also be a delightful addition. For a brunch-friendly version, try serving it with a side of crispy bacon or sausage. And if you’re feeling extra fancy, you can even flambé it with a little brandy or rum for a truly spectacular presentation.

Here are a few variations to consider:

* Spiced Stone Fruit Bread Pudding: Add a teaspoon of cinnamon, a half teaspoon of nutmeg, and a quarter teaspoon of cloves to the custard mixture for a warm and cozy flavor.
* Chocolate Chip Stone Fruit Bread Pudding: Sprinkle a handful of chocolate chips over the bread before pouring the custard mixture over it.
* Almond Stone Fruit Bread Pudding: Add a teaspoon of almond extract to the custard mixture and sprinkle sliced almonds over the top before baking.
* Bourbon Stone Fruit Bread Pudding: Add a tablespoon or two of bourbon to the custard mixture for a boozy kick.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s a guaranteed crowd-pleaser and a perfect way to celebrate the flavors of summer.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a truly unforgettable dessert. And don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences with this stone fruit bread pudding. Tag me in your posts on social media and let me know what variations you tried. Happy baking! I can’t wait to see what you come up with! Let me know in the comments how it turns out!