Blueberry Peach Bread Pudding

Finally, I can bake again! The crazy heat wave has taken away my energy to bake but thankfully we had some much needed rain, accompanied by some cool breezes. It's been comfortable enough to have the windows open! So with that, I headed to the kitchen and played with the blueberries I picked from this past weekend. I came home with over 10 pounds of blueberries so don't be surprised if recipes are blueberry heavy in the coming weeks lol. My first recipe using the berries is this Blueberry Peach Bread Pudding. I had bread, peaches and blueberries all on hand, so it made sense to incorporating them together. This bread pudding is full of plump, sweet blueberries, bites of fresh peaches and buttery {gluten free!} brioche all baked in a creamy custard. With either whipped cream or even ice cream, this is a comforting summer treat!

I found a recipe for blueberry bread pudding on the Cooking Light site which helped me have a starting point. From there, I tossed in 3 ripe peaches I had on hand since peaches and blueberries go so well together. All that was left was to make a quick custard mixture, pour it over the bread cubes and give it time to soak up all that deliciousness. You can make this in advance and bake the day you wish to serve it too! I soaked my bread for 4-6 hours (not quite overnight) and it came out wonderfully. Creamy and fruity throughout with a bit of crunch from the baked top. Summer never tasted so comforting!

Blueberry Peach Bread Pudding
recipe adapted from Cooking Light

Cooking spray
1 (16-ounce) loaf Italian bread (or gluten free rolls/bread)
2 cups half & half
1 teaspoon vanilla extract
1 teaspoon cinnamon
5 large eggs
1 1/2 cups blueberries
3 peaches, skinned, pitted and diced
 

Cut bread into 1-inch-thick cubes. Arrange bread cubes in a buttered baking dish.

Combine milk, vanilla, cinnamon, and eggs in a large bowl, stirring with a whisk until frothy; add peaches and blueberries. Pour milk mixture over bread and toss to incorporate the fruit and bread together.. Cover and chill 8 hours or overnight.

Uncover pan; let stand at room temperature 30 minutes. Preheat oven to 350°.

Bake at 350° for 40 minutes or until browned and set.