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


Easy grilled fish with a touch of peach

Grilled fish with a touch of peach This is a filling, flavorful and fresh dish on a hot summer night.  We like to make our own Peach Salsa to accompany it but if you are pressed for time, Newman's Own All-Natural Bandito Chunky Peach Salsa is a fine substitute.

peach salsa for grillign


grilled peaches

  • Fresh fish fillets or steaks (tilapia, salmon, swordfish, swai, barramundi, trout, etc)
  • 1/2 cup of Peach Salsa, per serving
  • Salt and ground black pepper to taste
  • 1/4 cup fresh chopped parsley, optional


Place fish in a foil wrapper and cover with salsa.  Refrigerate and allow to marinate for at least 30 minutes. When ready to cook, place fish packets on hot grill elevated above coals. Cook 2-6 minutes per side, depending on the thickness of the cut.  Serve with cooked salsa.

Easy grilled fish with a touch of peach

More Fabulous Fish:


Photo CreditJulie Cecchini