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+ servings
bread pudding

Challah Bread Pudding with Blueberries and Peaches

Beth Lee
Inspired 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!
4.41 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Servings 4 servings
Calories 196 kcal

Ingredients
  

  • 1/2 of a 1 lb loaf of challah cut in 1 inch squares or enough to fill an 8x8 glass pan
  • 3 large eggs
  • 1 1/3 cups milk I used lowfat lactose free - something richer would be great as well
  • 1/4 cup orange juice
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • zest of 1/2 a lemon
  • 1/2 teaspoon cinnamon
  • 1/2 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 3/4 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
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