Stone fruit bread pudding
An easy but decadent take on bread pudding using fresh summer fruits, from San Diego chef Paul Murphy.
Executive Chef Paul Murphy Humphrey's Restaurant
, San Diego
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Crème en glace
2 large egg yolks
1 pint heavy cream
1/2 cup sugar
6 large croissants, cut up
3 large nectarines, diced
3 peaches, diced
2 cups pitted cherries (about 3/4 lb.)
2 cups milk (1 cup whole milk and 1 cup nonfat milk)
1 1/2 cups maple syrup
1 cup sugar
1 tsp. vanilla extract
1 tsp. kosher salt
For crème en glace: Blend ingredients in a small saucepan and heat to reduce by one-quarter. Let cool.
For bread pudding: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. In a large bowl, mix bread and all of the fruit together. Add the remaining ingredients and with a whisk, slowly mix together.
You will bake the bread pudding in a water bath. Place the baking dish into a larger pan, such as a roasting pan. Pour hot tap water in the larger pan until it comes at least halfway up the baking dish. Cover with aluminum foil and bake for 45 minutes to an hour or until the custard sets. The custard is set when it has a slight jiggle, but is no longer fluid. (The purpose of the water bath is to create gentle and uniform heating. High oven temperatures and/or lack of insulation from the water can cause the custard to curdle.)
When ready to serve, spoon crème en glace on top of bread pudding.
Serves 8 to 10