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.
- 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.