Yeah, it is summer and one doesn’t automatically think of bread pudding, the ultimate cozy comfort food. But, why not? Jeff and I are busy creating and testing new recipes for our
second third book and I’ve got so much bread in my house right now I hardly know what to do with it all. My friends and neighbors get a lot of freshly baked bread, but there is still more. I make bread salads and tonight I used some of my brioche for this bread pudding (on page 234 in Artisan Bread in Five Minutes a Day). To give it a summery lightness I sliced up some sweet, juicy peaches and fanned them over the pudding before I baked it. It is a wonderful, and lovely dessert. This fall I’ll do the same with sliced pears.
I bet Jeff will even try this on his grill if he gets the temperature down low enough!
I used up some brioche and a bread with raisins and nuts in it. You can use any of our breads to create the pudding. Just make sure you allow the custard long enough to soak into the bread. You can even let them soak over night or while you are at work, but at the least 30 minutes.
I used up the last of my white peaches, but plums or apricots will do nicely as well. Sprinkle the top with granulated sugar and bake for about 60 minutes at 350° F. I draped a piece of foil over the top of the pudding for the first 30 minutes and then removed it so the peaches would get some color.
Jeff, If you do try this on the grill you will want to use the foil for sure.