PEACH & BLACKBERRY BREAD PUDDING
We are in the peak of peach and blackberry season and so I am always looking for new and yummy recipes.
Provided by Mom2Eight
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Butter a 9" x 13" baking dish. In a heavy 4-quart pan, combine cream, sugar, vanilla and salt. Warm over medium-low heat, just until steam comes off surface. Do not boil. Remove from heat, pour over cut-up croissants and let stand for 30 minutes
- In a large bowl, whisk together egg yolks and eggs. Gently stir in croissant mixture. Fold in peaches and blackberries. Pour into baking dish and bake for 1 1/2 hours or until a knife inserted in center comes out clean. Cool slightly.
- To serve: Cut into 12 squares, place one on each dessert plate, and serve with ice cream.
Nutrition Facts : Calories 574.6, Fat 35.3, SaturatedFat 20.3, Cholesterol 253.5, Sodium 488.9, Carbohydrate 57.9, Fiber 3.1, Sugar 38.1, Protein 8.4
PEACH BREAD PUDDING WITH VANILLA-PEACH SAUCE
Steps:
- Preheat the oven to 350°F. Place the bread cubes on a rimmed sheet pan and bake for 5 minutes, or until toasted to a light golden color. Remove the toasted cubes from the oven and place in the bottom of a 2-quart casserole dish.
- In a medium saucepan, combine the milk, heavy cream, and butter. Warm over low heat until the butter melts; set aside.
- In a medium bowl, whisk together the eggs, sugar, vanilla, flour, and cinnamon and beat well. With a wooden spoon, stir in the chopped peaches and the warm milk mixture. Pour the custard over the toasted bread cubes. Bake for 55 minutes, or until the center of the casserole is firm.
- To make the vanilla-peach sauce, combine the cream, sugar, and peach nectar in a small saucepan and bring to a boil. Whisk the cornstarch with the water together in a small bowl, then stir into the boiling liquid. Reduce the heat and simmer for 1 minute, then stir in the vanilla and salt. Remove from the heat.
- Cut the warm bread pudding into individual portions and top with warm vanilla-peach sauce.
MY PEACH BREAD PUDDING
My husband reviewed numerous bread pudding recipes and came up with this version. Top with melted vanilla ice cream if desired.
Provided by Mother Ann
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
- Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
- Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
- Pour batter into prepared casserole dish.
- Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 58.5 g, Cholesterol 151.4 mg, Fat 20.4 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 11.8 g, Sodium 266.8 mg, Sugar 47.3 g
SUMMER PUDDING WITH BLACKBERRIES AND PEACHES
Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don't have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry.
Provided by Alison Roman
Categories custards and puddings, dessert
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.
- Without rinsing out the pot (there's no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.
- Meanwhile, using an electric mixer or a whisk, beat cream and confectioners' sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.
- Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)
- Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don't matter here, as it'll be covered up).
- Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.
- Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that's cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.
- Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that's cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.
- When you're ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)
- Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.
PEACH AND BLACKBERRY COBBLER
A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.
Provided by bakerchic12321
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
- Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
- Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g
BLACKOUT PEACH BREAD PUDDING
I bake several times a week so my kids have homemade desserts. We lost power in a storm, so I used the grill to invent "blackout" pudding. -Augustina Zaccardi, Eastchester, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first 5 ingredients until blended; refrigerate until assembling., Brush peaches with butter. Grill, covered, on an oiled rack over medium heat or broil 4 in. from heat until lightly browned, 5-6 minutes, turning once. Grill rolls, uncovered, until lightly browned, 3-4 minutes, turning once. Cool slightly. Cut peaches and rolls into 3/4-in. cubes., In a large bowl, combine peaches and brown sugar; stir in bread cubes. Spoon into 12 well-greased, disposable aluminum muffin cups. Pour egg mixture into muffin cups., Grill, covered, over indirect high heat 12-15 minutes or until a thermometer reads at least 160°. Cool in pan 5 minutes before removing. Serve with caramel syrup and, if desired, whipped cream.
Nutrition Facts : Calories 386 calories, Fat 16g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 250mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.
GEORGIA PEACH BREAD PUDDING
This is an easy bread pudding recipe. I of course changed it from the original in my quest for the perfect bread pudding hehe. This uses canned peaches making it doable for any time of the year. Serve with Vanilla ice cream or just say to heck with the calories and pour a ton of cream over it.
Provided by JanetB-KY
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Butter an 11X7 baking dish.
- In a large bowl, combine sweetened condensed milk and eggs, blending well; add peaches, peach juice, hot water and heated cream, melted butter, cinnamon, extracts and nutmeg.
- Add bread. Stir well, moistening completely; cover and refrigerate for at least one hour and up to three, stirring occasionally.
- Turn into prepared baking dish and bake for approximately 70 minutes or until a knife inserted near the center comes out clean.
- Cool slightly and serve with ice cream, heavy cream or a dessert sauce; refrigerate leftovers.
Nutrition Facts : Calories 335.5, Fat 17.5, SaturatedFat 10.4, Cholesterol 131.8, Sodium 140.7, Carbohydrate 39.4, Fiber 1.2, Sugar 35.6, Protein 7
More about "peach blackberry bread pudding recipes"
FRESH PEACH & BLACKBERRY BREAD PUDDING - BAKER BY …
From bakerbynature.com
Estimated Reading Time 3 mins
PEACH-BLACKBERRY CROISSANT BREAD PUDDING - SOUTHERN CAST IRON
From pinterest.com
PEACH BREAD PUDDING - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
BLACKBERRY PUDDING - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
BLACKBERRY BREAD PUDDING – MODERN HONEY
From modernhoney.com
BLACKBERRY PEACH CRUMB PIE - JOY IN EVERY SEASON - RECIPES
From joyineveryseason.com
EASY PEACH BREAD PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLACKBERRY PEACH BREAD PUDDING WITH TOASTED PECANS
From joythebaker.com
PEACH-BLACKBERRY CROISSANT BREAD PUDDING - SOUTHERN CAST IRON
From southerncastiron.com
PEACH & BLACKBERRY BREAD PUDDING RECIPE - RECIPEZAZZ.COM
BLACKBERRY BREAD PUDDING RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
25 EASY BLACKBERRY DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
PEACH BREAD PUDDING - SNOWCREST FOODS BRITISH COLUMBIA
From snowcrest.ca
PEACH BREAD PUDDING WITH BOURBON SAUCE | GO RED FOR WOMEN
From goredforwomen.org
PEACH BREAD PUDDING - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
PEACH AND BLACKBERRY GALETTE WITH ALMONDS RECIPE - TODAY
From today.com
PEACHES AND CREAM BREAD PUDDING - RELUCTANT ENTERTAINER
From reluctantentertainer.com
BLACKBERRY VANILLA BREAD PUDDING RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
BLACKBERRY PEACH BREAD PUDDING WITH TOASTED PECANS
From pinterest.com
BLACKBERRY PEACH BREAD PUDDING WITH TOASTED PECANS
From fooddiez.com
BLUEBERRY PEACH BREAD - BIG BEAR'S WIFE - THE PERFECT SUMMER BREAD
From bigbearswife.com
PEACH BLACKBERRY BREAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PEACH BREAD PUDDING RECIPE - MOMSWHOTHINK.COM
From momswhothink.com
BLUEBERRY PEACH BREAD PUDDING - WHAT'S COOKIN, CHICAGO
From whatscookinchicago.com
PEACH & BLACKBERRY SWIRL BRIOCHE - NOW, FORAGER
From now-forager.com
PEACH & RASPBERRY BREAD PUDDING - THE COMPLETE SAVORIST
From thecompletesavorist.com
BOOZY RASPBERRY-PEACH BREAD PUDDING - CELEBRATION GENERATION
From celebrationgeneration.com
BLACKBERRY PEACH BREAD PUDDING WITH TOASTED PECANS - JOY THE …
From sites.google.com
BOURBON PEACH BREAD PUDDING - SWEET RECIPEAS
From sweetrecipeas.com
BLUEBERRY BREAD PUDDING WITH PEACHES - JESSICA GAVIN
From jessicagavin.com
PEACH AND BLACKBERRY COBBLER - LOUISIANA COOKIN
From louisianacookin.com
BLACKBERRY-PEACH BUCKLE (CAKE) RECIPE - SOUTHERN KISSED
From southernkissed.com
PERFECTLY PEACH BREAD PUDDING - WONDERFULLY MADE AND DEARLY …
From wonderfullymadeanddearlyloved.com
PEACH BREAD PUDDING WITH WARM BROWN SUGAR SAUCE
From seasonsandsuppers.ca
BLUEBERRY PEACH BREAD PUDDING
From pinterest.ca
BLUEBERRY AND PEACH CHALLAH BREAD PUDDING - OMG! YUMMY
From omgyummy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love