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Stonefruit Bread Pudding

Stonefruit Bread Pudding

This recipe is a right of summer.  It's good with whatever is ripe at the farm stand.  Mix and match, it can be different everytime you make it.  If the fruit is fresh and local, the result will always be fabulous.

  Stonefruit Bread Pudding

  • 2 medium stonefruit (peaches, plums, apricots)
  • 8 cups bread cubes
  • 3 eggs
  • 1 cup half-and-half soy cream
  • 1cup white sugar
  • 1/2 cup soy milk
  • 2 tspRussian Mulling Spice

Stonefruit Bread Pudding

Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the peaches. Lightly grease a 13x9 inch-baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the peaches. Repeat with the remaining bread and peaches. In a large mixing bowl combine the eggs, soy cream, sugar, soy milk and Russian Mulling Spice; beat well. Pour this mixture evenly over the bread cubes and peaches. Bake at 350 degrees for 35 minutes. Serve hot.

Stonefruit Bread Pudding
Stonefruit Bread Pudding

 More on summer fruits:

 

 

 

Photo credit:  Julie Cecchini


After the Carnival Pudding

After the Carnival Pudding

 

  • Scones from 1 package Maple Scone Mix (Day old will produce the best results)
  • 1 8-1/4-oz can crushed pineapple, drained
  • 4 slightly beaten egg yolks
  • 1tsp Orange Vanilla Sugar
  • 1/2 cup sugar
  • 3 tbsp butter or margarine, melted
  • 2 cups milk
  • 1/4 tsp almond extract
  • 1/8 tsp salt
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar
  • 1/2 cup raisins


In a greased 8x8x2-inch baking dish arrange half of the bread cubes. Spoon pineapple and raisins over Maple Scones. In a large mixing bowl beat together egg yolks, milk, sugar, butter or margarine, Orange Vanilla Sugar, almond extract, and salt. Pour over fruit and scones. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. Remove from oven. Increase oven temperature to 450 degree F. For meringue, in a large mixer bowl beat egg whites and cream of tarter with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, 1 tbsp at a time, beating until stiff peaks form (tips stand straight).Gently spread the meringue evenly over the hot baked pudding. Return dish to oven and bake in a 450 degree F oven for 4 to 5 minutes more or until meringue is golden. Serve warm. Serves 9.

 

Photo Credit: Woman's Weekly