Tuck softened nectarine pieces into a custardy bread pudding where the fruit melts into the bake and adds gentle sweetness.
ABy Annebala
Servings
6
2 piece Nectarines
2 tbsp Unsalted butter
0.5 cup Brown sugar
1 tsp Ground cinnamon
1 tsp Vanilla extract
5 cup Day-old brioche or challah
3 piece Eggs
1.5 cup Whole milk
0.5 cup Heavy cream
1 pinch Salt
Calories
427 kcal
Protein
10g
Carbs
59g
Fat
17g
Fiber
3g
Sugar
24g
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Sarah M. · Melbourne, AU
Prepare Fruit
1. Preheat the oven to 350F (175C). Grease a medium baking dish with some of the unsalted butter.
1 tbsp Unsalted butter
2. Cut away any bruised or brown bits from the nectarines, then dice them. Melt the remaining unsalted butter in a skillet over medium heat, add the nectarines, a little of the brown sugar, and half of the ground cinnamon, and cook for 4 to 5 minutes until the fruit softens and looks glossy. Stir in the vanilla extract and remove from the heat.
2 piece Nectarines,
1 tbsp Unsalted butter,
0.5 cup Brown sugar,
0.5 tsp Ground cinnamon,
1 tsp Vanilla extract
Assemble
3. Spread the day-old brioche or challah in the baking dish and tuck the softened nectarines evenly throughout.
5 cup Day-old brioche or challah
4. Whisk the eggs, whole milk, heavy cream, the remaining brown sugar, the remaining ground cinnamon, and the salt until smooth. Pour the custard evenly over the day-old brioche or challah and gently press the bread down so it absorbs the liquid. Let it stand for 10 minutes.
0.5 cup Brown sugar,
0.5 tsp Ground cinnamon,
3 piece Eggs,
1.5 cup Whole milk,
0.5 cup Heavy cream,
1 pinch Salt
Bake
5. Bake for 35 to 40 minutes until the top is golden and the center is just set but still softly custardy. Rest for 10 minutes before serving.
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