Marriage of Nectarine Crisp and Bread PuddingPosted: July 22, 2018
Yesterday I made some crostini for my friend’s birthday. I had lightly toasted the french bread without any oil or butter so that what I had leftover was repurposable. I also did not toast all the bread so I had some I plain bread in the freezer. As I was discussing with Russ my options for using the toasted bead we ruled out meatloaf. I noticed that I had more ripe nectarines than Russ and I could eat so I decided to make a bread pudding topped with nectarines and fresh bread crumbs on top.
It is the best of all worlds, pudding soft bread pudding as the base with juicy warm nectarines in the middle topped with buttered bread cubes sprinkled with cinnamon sugar. Not figure friendly, so thank goodness Russ is home to eat it.
1 loaf of french bread sliced
2/3 cup of milk
1/3 cup of cream
1/3 cup of sugar plus 3 T. Divided
1 T. Cinnamon, divided in half
1t. Vanilla extract
2 nectarines or peach’s sliced
1 T. Butter melted
Lay 3/4 of the bread on a cookie sheet and put in a 400° oven for four minutes. Let cool. Mix the eggs, milk cream 1/3 cup of sugar, half the cinnamon and vanilla in a bowl.
Cut up the toasted bread into small cubes and add to the bowl of egg mixture and stir until bread is covered with liquid. Place the bowl in the fridge and let it soak for at least 30 minutes.
Preheat the oven to 350°. Spray a small baking dish with Pam and add the bread pudding to it. Cover that layer with a layer of nectarine slices. Cube the remaining bread into small cubes and cover the fruit with them. Brush with melted butter. Mix the remaining cinnamon and sugar together and sprinkle it over the buttered cubes.
Place in oven and bake for 40 minutes.
Guild the Lilly by serving it with ice cream.