Friday, September 7, 2012

Spiced Peach & Blueberry Bread Pudding with a brown sugar & pecan crumble




I was so very, very happy to be home from my trip.  Of course once unpacked and clothes thrown into the wash, I went directly into my kitchen!

I had a hankering to bake... "hmmmm", what was I in the mood for I asked myself?  I didn't feel like chocolate (I know, I surprised myself on that as well), so I went looking into the freezers for inspiration.  I spotted frozen Challah bread cubes, frozen sliced peaches and frozen blueberries.  Yes, bread pudding is in order!

Can you say bursting with deliciousness?  The bread pudding is so light and just sweet enough.  Well, it is downright "seconds please" on a plate!

Ready for the recipe?

Here we go:

Ingredients:
Pudding base:
6 cups Challah bread cubes (or bread of choice)
2 cups peaches
1/2 cup blueberries
1/3 cup brown sugar
1 tbsp unsalted butter
1 tsp cinnamon
1/4 tsp allspice
2 tbsp rum 

Custard:
8 eggs
2 cups milk
1/2 tsp cinnamon
1/4 tsp allspice
2 tsp rum
pinch of salt

Crumble Topping:
1/2 cup chopped pecans
1/3 cup brown sugar
1/3 cup oatmeal

Directions:
Prepare your crumble topping and set aside.

Butter a 13 x 9 inch backing pan (can use baking spray), add your bread cubes.

In a small non stick saute pan, add your 1 tbsp butter and over medium low heat, melt butter.  When butter has melted add your fruit.



As you can see, I didn't bother defrosting.
Add in your sugar and spices and let simmer till soft.  Pull of heat and add your rum.  Return to heat for about 1 minute or so till juices have all incorporated and the alcohol has burned off.




Pour directly over your pudding cubes making sure fruit is evenly distributed. Let's get our custard going shall we?





In a large bowl crack your eggs and beat till frothy.  Add your milk, spices and flavorings.  Pour evenly over your bread pudding.  Using a spatula, gently press bread cubes into the custard mixture.  Don't worry if some cubes cannot fit, it will not be dry trust me!  Let bread pudding sit for 20-30 minutes so the bread can become saturated.





Preheat oven to 325F.  Sprinkle on your crumble topping and bake for 40-45 minutes.  Test to make sure it's done. Mine was at exactly 40 minutes.
Serve with your favorite ice cream, maple syrup or better yet, a beautiful brown sugar & rum sauce.





Brown Sugar Rum Sauce:

1/2 cup brown sugar
1 tsp vanilla
3 Tbsp rum
pinch of cinnamon

Place all ingredients in a small saucepan.  Heat till mixture is starting to bubble about 3-5 minutes.  Let cook for a few more minutes to ensure it has rendered down and the alcohol has burned off.  Turn off heat and you're ready to drizzle!  Can be stored for 2 weeks in an airtight container in the fridge.

Till next time!

Dishin with Didi

6 comments :

  1. Replies
    1. Awwwww, thank you my friend!!!
      As you know, I "adore" your cooking!!

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  2. Didi, I love this flavor combination! Bread pudding is one of my favorite things on this planet. ☺ Thank you for this fabulous recipe! xoxo

    ReplyDelete
    Replies
    1. You are very welcome my culinary sweet genius sister!!
      This was seriously good eats... the brown sugar rum sauce was outta this world good on this!!

      1/2 cup brown sugar
      1 tsp vanilla
      3 Tbsp rum
      pinch of cinnamon

      OMG!!!

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  3. OOOO sounds delish!! That would be good on anything ☺

    ReplyDelete
    Replies
    1. I could of drank it, alas I have to be good. ;-)

      Delete