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.
- 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
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.
More on summer fruits:
Mango and Spinach Salad with Langostines
Strawberry tartine, traditional and for vegans
Rugelach, with peaches, pecans and a little hemp
Kale and Apples over polenta
Photo credit: Julie Cecchini
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