Our Peach and Blackberry Bread Pudding is a comforting dessert that combines soft brioche-style bread, ripe peaches as well as blackberries, and a creamy custard. With the sweetness of peaches and the tartness of blackberries, this easy baked treat is perfect for picnics, gatherings, or a cozy dessert at home.

Crisps and crumbles are a natural choice for any stone fruit. So that’s why this bread pudding is made with chunks of brioche or challah bread. This dessert magically puffs up in the oven like a fruity soufflé, but without the fear of falling. Like all bread puddings, this recipe travels well, making it perfect for picnics and potlucks. And because too much is hardly ever enough, a scoop of ice cream or a generous pour of heavy cream is essential. And in case you prefer to pick that ice cream up from a local shop, check out our Pittsburgh Ice Cream Wars to figure out where you should head for a scoop.

Are you still hungry for recipes that use fresh peaches? Try this list of 20 peach fantastic dishes, every one of them filled with the sweet, summery flavor of our favorite fruit.

Summer Peach and Blackberry Bread Pudding with Creamy Custard

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• Author: Julia Platt Leonard
• Yield: Serves 4–6 1x

Print Recipe

Description

Peach, blackberries, and rich custard-soaked challah bread are perfect for any gathering.

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Ingredients

Scale 1x2x3x

• 1¼ cups heavy cream
• 1¼ cups whole milk
• ½ tsp vanilla extract
• 3 eggs + 1 egg yolk
• Pinch of salt
• ½ cup granulated sugar
• 9 oz challah bread
• ⅛ cup turbinado sugar
• Butter, for greasing the baking dish
• 1 peach
• 3 oz blackberries (about a dozen or half a punnet)
• Ice cream or heavy cream, for serving

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Instructions

1. Preheat oven to 350°F.
2. Roughly tear the challah into chunks. Place the pieces on a baking sheet and bake for about 10 minutes, until lightly toasted. This helps the bread absorb the custard mixture.
3. Grease an 11 x 9-inch oval baking dish with butter.
4. In a bowl, combine the heavy cream, whole milk, vanilla, eggs, egg yolk, salt, and granulated sugar. Whisk well until the mixture is smooth and creamy, with no visible white bits.
5. Place the toasted challah pieces into the prepared baking dish and pour the custard mixture over the bread. Allow it to sit for 20–30 minutes so the bread can absorb the liquid.
6. Slice the peach into 12 slices and tuck them into the bread pudding. Scatter the blackberries around the dish as well. Gently press the fruit down so it is partially submerged in the custard.
7. Sprinkle the top with turbinado sugar and place the dish in the oven. Bake for 40–45 minutes, until the center is just set. If desired, turn the oven to broil for the final moments to brown the top.
8. Remove from the oven and allow the bread pudding to rest for a few minutes before serving with ice cream or heavy cream.

Story and Recipes by Julia Platt Leonard
Styling by Anna Franklin
Photography by Laura Petrilla

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