After the Carnival Pudding
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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


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