SUMMER STONE FRUIT BREAD PUDDING

Summer Stone Fruit Bread Pudding image

Provided by George Levinthal

Time 1h45m

Number Of Ingredients 11

1-3/4 c whole milk
1/2 c half & half or cream
3 Tbsp butter, unsalted
1 tsp vanilla extract
1-1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 c brown sugar, firmly packed
1/4 c rum or rum extract
4 - 5 ripe, stone fruit, peeled, pit removed, cut into segments and halved.
3 large eggs, beaten
1/2 challah (egg bread) of brioche'

Steps:

1. Can do ahead of time: If the bread is not stale, cut into cubes, place on a large cookie sheet and put into a 200 deg. F oven for 45 to 60 minutes until it's dried. I used 6 - 8 brioche slider buns.
2. Pre-heat your over to 350 deg. F.
3. Combine the first eight (8) ingredients in a large saucepan over medium heat until the brown sugar is thoroughly dissolved, whisking occasionally. Do not let the milk boil.
4. Put the cubed bread in a large mixing bowl. Slowly pour the milk mixture over the bread and gently fold together to coat all of the bread. Don't add all of the milk mixture at one time so it doesn't get too soggy. Pour most of it in, combine and add more if needed. Add the beaten eggs and the cut-up fruit. Fold everything together to make sure all of the bread is coated.
5. Divide the mixture between the 6 compartments of a lightly greased large muffin tin. Or you can use a 9 x 9 baking dish. Bake for 40 minutes, remove from the oven and sprinkle on the remaining brown sugar. Return to the oven for 10 minutes or until it's done to your liking. Remove from the oven and let rest 5 to 10 minutes. Serve warm with ice cream or whipped cream.