Mixed Fruit: Cherry-Peach Bread Pudding

posted by Terrytx 06-02-103 8:20 AM

* Exported from MasterCook *
Cherry-Peach Bread Pudding
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
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nonstick cooking spray
3 cups bread cubes (1/2-inch pieces)
2 1/2 cups pitted cherries, or 8 ounces frozen cherries
2 1/2 cups sliced peaches, or 8 ounces frozen peaches
4 large eggs
2 cups milk
1/4 teaspoon salt
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1/2 cup sugar
1/2 teaspoon grated lemon zest
3/4 cup chopped almonds (optional)
Sour Cream, yogurt or homemade Creme Fraiche (optional)

Preheat the oven to 350 degrees (325 degrees for a glass pan). Lightly spray a 9-by-13-inch baking pan with nonstick spray.

Spread the bread cubes in the pan. Cut the cherries in half, and cut the peaches into bite-size pieces. (If using frozen fruit, cut it without defrosting it first. It's not difficult.) Place the cherries and peaches among the pieces of bread, tucking the fruit into any crevices. Shake the pan to distribute everything somewhat evenly.

Combine the eggs, milk, salt, sugar, and lemon zest in a blender or food processor and process until smooth. Pour this mixture over the bread, and let it sit for about 5 minutes. Use your fingers or a spoon to poke the bread into the liquid until all the pieces are soaked. Sprinkle chopped almonds over the top, if desired.

Bake in the center of the oven for 35 to 40 minutes, or until the custard is almost set. (It's okay if it is still slightly wet on top, as it will continue to cook from its own heat for a few minutes after it comes out of the oven.)

Cool for at least 15 minutes before serving. Serve warm or at room temperature-plan or with a little yogurt, sour cream or creme fraiche on the side.

Source: Mollie Katzen's Sunlight Cafe

NOTES : "You can use any kind of milk-or a combination of different types-for this recipe. If you like a rich taste, include some cream. My favorite combination is whole milk and half-and-half (in about a 3-to-1 ratio). You can also get luxurious, lower-fat results by combining low-fat milk with low-fat or skim evaporated milk. Plain soy milk can be used as well.

You can use fresh or frozen. If using frozen fruit, defrosting is not necessary.

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