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Nectarine Cinnamon Bread Pudding

I baked this for a tasting at the Salem NH Farmers Market today. It’s NH Eat Local Month and nectarines are plentiful. Summer is winding down; school opens next week; fall cannot be far behind. A nice in-between season dessert is bread pudding made with summer fruit. The cinnamon raisin bread gives the pudding a nice flavor; the caramel sauce adds a nice sweetness.

Quark, milk, cream and eggs from Brookford Farm; nectarines from Arrowhead Family Farm, peach jam from Debbie D’s.

Nectarine Cinnamon Bread PuddingWhat you need:

  • 1 loaf The Fresh Plate’s Cinnamon Raisin Bread
  • 1 8-oz container of quark (or cream cheese, mascarpone)
  • 1/2 c salted caramel sauce, divided (made for nectarine shortbread cake)
  • 4 lg ripe nectarines, pitted and chopped
  • 4 eggs
  • 1 1/2 c milk
  • 1 1/2 c cream
  • 1/3 c sugar
  • 1/4 c peach jam
  • 1/4 tsp Fleur de sel or sea salt

What you do:

  • Arrange half of bread cubes in a lightly greased 13- x 9-inch pan.
  • In mixing bowl, whip quark with 1/4 c caramel sauce.
  • Dot bread with quark mixture.
  • Layer with nectarines.
  • Top with remaining bread.
  • In mixing bowl mix eggs, milk, cream, remaining caramel sauce, sugar, jam and salt.
  • Pour over bread mixture.
  • Press down bread to cover completely with egg mixture.
  • Cover and chill 4 hours (or overnight)
  • Heat oven to 350°.
  • Bake for 45-60 min, until lightly browned and set.
  • Remove from oven and let sit a few min before serving.
  • Garnish with whipped cream, if desired.