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Stone Fruit Bread Pudding

July 8, 2012

What do you do when you have stale bread and a bunch of fresh fruit lying around?  Well, I found a bread pudding recipe that called for apples, and I decided to swap in some nectarines and fresh cherries to make it more of a July Bread Pudding.  And let me tell you, it’s been a while since I’ve had such a good idea.

I used cinnamon-raisin bread because it’s what I had on hand, but it turned out to be the key ingredient in this bread pudding.  It was nice and absorbent, and it lent a little bit of extra spice.

Between the chance to clean out your fridge and the fact that this is a one-bowl operation, you should probably start in on this pudding as soon as you can.  Plus you use sweetened condensed milk as the base for the custard, which is about as easy as it gets.

I’ve been eating this bread pudding cold, but it sure would taste good warm.  With a scoop of vanilla–or maybe rum raisin!–ice cream on top, it would be impossible to resist.



Stone Fruit Bread Pudding

Adapted from this recipe on

3 eggs

1 (14 oz) can of sweetened condensed milk

2 medium nectarines, peeled and chopped

1 lb cherries, pitted and chopped

1 3/4 c. hot water

1/4 c. butter, melted

1 tsp. cinnamon

1 tsp. vanilla

6 c. cubed cinnamon-raisin bread (or other absorbent bread of your choice)

1. Preheat oven to 350º.  Spray a 9 x 13 pan and line it with parchment paper; set aside.

2. In a large bowl, beat the eggs; add the sweetened condensed milk, fruits, water, butter, cinnamon, and vanilla.  Stir in the bread, moistening completely.  Pour the mixture into the prepped pan.

3. Bake 50-55 minutes or until a knife inserted near the center comes out clean.

4. Serve warm or cold, and refrigerate any leftovers.

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