Ingredients for Peach Blackberry Bread Pudding
- Heavy Cream
- Granulated Sugar
- 3 cups fresh, peeled and sliced peaches
- Vanilla Extract
- ¼ teaspoon salt
- Blackberry
- 8-10 croissants
- 2 large eggs
- 4 large egg yolks
- Vanilla Ice Cream
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How to Make Peach Blackberry Bread Pudding
- Preheat oven to 300°F (150°C).
- Butter a 9x13 inch baking dish.
- In a heavy 4-quart saucepan, combine 2 cups heavy cream, ¾ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
- Warm over medium-low heat, stirring occasionally, until steam gently rises from the surface. Do not boil.
- Remove from heat and pour over 8-10 croissants, cut into 1-inch pieces. Let stand for 30 minutes to allow the croissants to absorb the cream mixture.
- In a large bowl, whisk together 4 large egg yolks and 2 large eggs until light and frothy.
- Gently stir the soaked croissant mixture into the egg mixture.
- Fold in 3 cups fresh, peeled and sliced peaches and 2 cups fresh blackberries.
- Pour the mixture into the prepared baking dish.
- Bake for 1 hour and 45 minutes, or until a knife inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil.
- Let cool slightly before serving.
- Cut into 12 squares and serve warm with a scoop of your favorite vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
152g
Fat
101g
Carbs
19g
