Peach Bread Pudding with Blueberries
Dessert

Peach Bread Pudding

with Blueberries

50 MIN
$21.99 6-8 Servings
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From the Test Kitchen

For this irresistible bread pudding, you'll soak fluffy challah bun pieces in a mixture of cream, sugar, cooked peaches, blueberries, and more, then bake it all until warm and toasty.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Peach Bread Pudding with Blueberries
Title
  • 2 Pasture-Raised Eggs
  • 2 Peaches
  • 2 Challah Buns
  • 3 oz Blueberries
  • 1 cup Powdered Sugar
  • ½ cup Cream
  • 4 Tbsps Mascarpone Cheese
  • 1 oz Salted Butter
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 350°F. Wash and dry the fresh produce. Halve, pit, and medium dice the peaches. Tear the buns into bite-sized pieces.

Cook the peaches
2 Cook the peaches

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced peaches and a pinch of salt. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat and allow to cool slightly.

Make the filling
3 Make the filling

Crack the eggs into a large bowl. Add the mascarpone, cream (shaking the packet before opening), and 3/4 cup of the sugar. Whisk to thoroughly combine. Add the cooked peaches and blueberries. Stir to combine. Add the bun pieces and gently stir to combine. Set aside to saturate, about 2 minutes.

Bake the bread pudding & serve your dish
4 Bake the bread pudding & serve your dish

Lightly grease an 8-inch square baking dish. Transfer the filling to the baking dish; spread into an even layer. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in a 350°F oven for 15 to 20 minutes, or until heated through.) Use a small sieve to sprinkle as much of the remaining powdered sugar as you’d like on top of the baked bread pudding. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 350°F. Wash and dry the fresh produce. Halve, pit, and medium dice the peaches. Tear the buns into bite-sized pieces.

2 Cook the peaches

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced peaches and a pinch of salt. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat and allow to cool slightly.

Cook the peaches
Make the filling
3 Make the filling

Crack the eggs into a large bowl. Add the mascarpone, cream (shaking the packet before opening), and 3/4 cup of the sugar. Whisk to thoroughly combine. Add the cooked peaches and blueberries. Stir to combine. Add the bun pieces and gently stir to combine. Set aside to saturate, about 2 minutes.

4 Bake the bread pudding & serve your dish

Lightly grease an 8-inch square baking dish. Transfer the filling to the baking dish; spread into an even layer. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in a 350°F oven for 15 to 20 minutes, or until heated through.) Use a small sieve to sprinkle as much of the remaining powdered sugar as you’d like on top of the baked bread pudding. Enjoy!

Bake the bread pudding & serve your dish
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