Challah Bread Pudding with Blueberries and Peaches
Inspired by a recipe by Shauna Sever and some blueberries from my mom, I whipped this up on a Saturday morning. Use this concept as your base and change it to fit the ingredients you have on hand and the number of people you are serving. Enjoy!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 of a 1 lb loaf of challah (cut in 1 inch squares or enough to fill an 8x8 glass pan)
- 3 large eggs
- 1 1/3 cups milk (I used lowfat lactose free - something richer would be great as well)
- 1/4 cup orange juice
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- zest of 1/2 a lemon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1 peach chopped
Instructions
- 1
Preheat the oven to 375 convect or regular bake.
- 2
Slice bread into cubes and place in a buttered 8x8 glass pan (round is fine too)
- 3
In a medium bowl, whisk the eggs, milk, orange juice, maple syrup, vanilla extract, lemon zest, cinnamon, and salt until well combined.
- 4
Pour the wet ingredients directly into the pan filled with the bread along with about 3/4 of the blueberries and peaches. Gently mix to combine. Then let it all sit for 5 minutes or so. Then scatter the rest of the fruit on the top.
- 5
Bake at 375 convect for about 20 - 25 minutes or 375 regular for about 30 minutes. If you double the recipe, it will take longer to cook.
- 6
When it is nearly done, you will notice it has puffed up and a knife inserted in it should come out clean. Let it sit on a wire rack or stove top for 10 - 15 minutes before you serve. A little maple syrup over the top when you serve would not be a bad thing at all. Just saying.