Description
Peach, blackberries, and rich custard-soaked challah bread are perfect for any gathering.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F.
- 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.
- Grease an 11 x 9-inch oval baking dish with butter.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and allow the bread pudding to rest for a few minutes before serving with ice cream or heavy cream.