Bread pudding is great as a brunch dish, or for dessert on a cool summer night. Easy to execute, this recipe is no more than bread soaked in an egg and cream mixture tossed with ripe, seasonal stone fruit. I don’t like to add much sugar so the natural sweetness from the nectarines is what flavors this treat. While you could serve this cold, I think it tastes best warm or at room temperature.
Nectarine Bread Pudding
Unsalted butter, for dish
3 large eggs, lightly beaten
1/3 cup granulated sugar
1 cup heavy cream
1 baguette, about 12 inches long, cut into 1-inch cubes (about 5 to 6 cups)
3/4 pound ripe nectarines, about 3 small nectarines, cut into 1/2-inch chunks
Preheat oven to 325 F. Generously butter a shallow 1 1/2 to 2-quart baking dish or gratin.
In a large bowl combine eggs and sugar. Whisk in cream. Add bread cubes to the bowl and toss to coat the bread. Let bread and cream mixture sit for 20 minutes. Add nectarines to bowl and toss to combine. Using a rubber spatula, transfer mixture into prepared baking dish.
Bake bread pudding until cream mixture is set but still a little wobbly and the edges of bread have just barely started to turn golden brown, about 35 to 40 minutes. Do not overbake.
Let pudding stand for 10 minutes. Serve warm.
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