Challah Bread Pudding with Blueberries and Peaches
Beth LeeInspired by a recipe by Shauna Sever and some blueberries from my mom, I whipped this up on a Saturday morning. Use this concept as your base and change it to fit the ingredients you have on hand and the number of people you are serving. Enjoy!
Ingredients
- ½ of a 1 lb loaf of challah cut in 1 inch squares or enough to fill an 8x8 glass pan
- 3 large eggs
- 1 ⅓ cups milk I used lowfat lactose free - something richer would be great as well
- ¼ cup orange juice
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- zest of ½ a lemon
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup fresh blueberries
- 1 peach chopped
Instructions
- Preheat the oven to 375 convect or regular bake.
- Slice bread into cubes and place in a buttered 8x8 glass pan (round is fine too)
- In a medium bowl, whisk the eggs, milk, orange juice, maple syrup, vanilla extract, lemon zest, cinnamon, and salt until well combined.
- Pour the wet ingredients directly into the pan filled with the bread along with about ¾ of the blueberries and peaches. Gently mix to combine. Then let it all sit for 5 minutes or so. Then scatter the rest of the fruit on the top.
- Bake at 375 convect for about 20 - 25 minutes or 375 regular for about 30 minutes. If you double the recipe, it will take longer to cook.
- When it is nearly done, you will notice it has puffed up and a knife inserted in it should come out clean. Let it sit on a wire rack or stove top for 10 - 15 minutes before you serve. A little maple syrup over the top when you serve would not be a bad thing at all. Just saying.
Nutrition
Calories: 196kcalCarbohydrates: 28gProtein: 7gFat: 6gSaturated Fat: 2gCholesterol: 131mgSodium: 376mgPotassium: 328mgFiber: 1gSugar: 24gVitamin A: 485IUVitamin C: 13.8mgCalcium: 132mgIron: 0.8mg
Tried this recipe?Let us know how it was!