Peaches and Creamy Summer Bread Pudding

bread pudding

Yeah, it is summer and one doesn’t automatically think of bread pudding, the ultimate cozy comfort food. But, why not? Jeff and I are busy creating and testing new recipes for our second third book and I’ve got so much bread in my house right now I hardly know what to do with it all. My friends and neighbors get a lot of freshly baked bread, but there is still more. I make bread salads and tonight I used some of my brioche for this bread pudding (on page 234 in Artisan Bread in Five Minutes a Day). To give it a summery lightness I sliced up some sweet, juicy peaches and fanned them over the pudding before I baked it. It is a wonderful, and lovely dessert. This fall I’ll do the same with sliced pears.

I bet Jeff will even try this on his grill if he gets the temperature down low enough!

bread pudding

I used up some brioche and a bread with raisins and nuts in it. You can use any of our breads to create the pudding. Just make sure you allow the custard long enough to soak into the bread. You can even let them soak over night or while you are at work, but at the least 30 minutes.

bread pudding

I used up the last of my white peaches, but plums or apricots will do nicely as well. Sprinkle the top with granulated sugar and bake for about 60 minutes at 350° F. I draped a piece of foil over the top of the pudding for the first 30 minutes and then removed it so the peaches would get some color.

Jeff, If you do try this on the grill you will want to use the foil for sure.

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40 thoughts on “Peaches and Creamy Summer Bread Pudding

  1. Hi Saundra: Nirvana? Wow, thank you! Yes, book #2’s got the same premise but will focus on whole grains, nuts, fruit, vegetables and other healthy ingredients. But yes, mix and go!

    And I can’t wait to try this on the grill. One caveat I just had some experience with… if it’s really windy, the temperature inside the grill drops but the flames underneath the bread (if not using a stone) really do a number on the bottom crust (can scorch). If it’s really windy, you have to watch it (or use the stone).

    But probably not a problem for bread pudding! Jeff

  2. I know… I sound like a weirdo with the nirvana comment… but making bread has always been a peaceful process for me, since I was very young.

    Bread is the one food the entire world has in common. It is the one source of food that keeps people from starving and differentiates their cultures and customs.

    Breaking bread can and has been considered a spritual experience, and I’m an Italian girl that takes that statement literally.

    Your book has made bread making and eating extremely accessible. If more people cooked at home and broke bread with more people around their tables, many of our worlds problems wouldn’t exist. We would be too busy caring for each other and making sure each of us had enought to eat and were happy.

    Thank you again…
    Saundra

  3. That looks FANTASTIC. I’m really excited about your next book!

    I have unstable blood sugar, and limit my carb consumption to control it. Your first book was a godsend, since my limit is about one roll a day, which I can now make fresh!

    But I’m REALLY looking forward to your whole-grain repertoire, since it gives me less of a blood sugar spike, and I am a HUGE fan of chewy, seedy, nutty tastes.

  4. Saundra: I’m with you– baking bread goes way beyond simple creation of food for sustenance. A million family memories are tied up in this stuff. I’m glad it’s been a pleasure for you.

    Jess: I hope you’re right… that really great bread means that we limit our consumption, because it’s more satisfying. I hope that’s true, but no one’s ever tested it. Maybe one of these days I’ll run the study, in my other career! Jeff

  5. This looks so deilicious that I would try it in a minute IF I ever HAD any leftover bread..!

    I am DEFINITELY buying the 2nd book as soon as it comes out as we eat more whole grains! Do you have any rough idea of the release date?

  6. Hi Jeff,
    Thanks for your comment on our blog. We made the Sunny side up apricot pastries yesterday, They are to die for! I substituted the apricot jam with home made peach freezer jam though. It turned out great. Thanks for you amazing recipes. I’m looking forward to your new book!

    Brooke

  7. Oh my food critic (hubby) absolutely loves bread pudding, with peaches in season I think I will surprise him with this one.

    Great site!

  8. Hey Brooke,

    So glad you made the apricot pastry, it is a favorite of mine. Your addition of home made peach jam sounds incredible!

    Zoë

  9. Somehow I’m missing the recipe for the custard in this peachy bread pudding…is the full recipe listed somewhere else?

  10. Oooops! Sorry Lady Di,

    I had meant to give the page number, but forgot to. I’ve added it now. Page 234.

    Thanks for catching this!!!

    Zoë

  11. Hey Nikki,

    Your tarts look fantastic! I agree about the skins on peaches. These were nice and thin and didn’t have that tough texture that you can sometimes get when you leave them on. Plus I love the way it looks!

    Thanks, Zoë

  12. This looks fantastic – just what I need for some stale bread. I am looking at your 1st book right now and that’s what I was going to look up after I surfed the web for a bit.

    If you’d like some help testing recipes, I’m sure you could send some this way (CT) and I could help you out – seriously!!!! It’s getting colder here and I am starting to turn the oven on again. I try to make only whole grains so I’m with Saundra – hurry please!

    Nikki

  13. That would be a blessing to me Zoe and hopefully helpful for your process for the 2nd book.

    I thought you might like to know that I passed on the cinnamon rolls on a stick to a few friends. One of them has a daughter with a severe peanut/legume/egg allergy. She is thrilled to make these for her to take to bday parties where she can’t eat the cake/cupcakes b/c of the potential allergic reaction. Thanks for the fantastic recipe!

    I just realized that the previous comment (from 8/5)was also from Nikki – but a different person. Strange!

  14. I am new to your website but am not finding the actual recipe for the bread pudding. Do you post the recipe? If so, how do I get to it. Thanks. It looks great. Becky

  15. First of all!
    Thank you for your book!
    I enjoed baking bread for my family for years (all traditional: regular, sour doug, pullish, starter, you name it… But your book! WOW!
    If my family will gain pounds and pounds it is your book to blame – it is fun and easy and everything you would want!

    But I jus read you are talking about 2nd book, is it out already? Where can I buy it?

    BTW, have guestions from lot’s friends, who tried your bread, was your book translated to any other languages?

  16. Hi Inna: No, first of all, thank you for buying our book and making such good use of it. We have readers in many other countries (they’ve posted here), and it’s a good thing their English is so good, because our book hasn’t been translated into any other languages as of yet. We’d be thrilled of course. Jeff

  17. Oh man, the creamy bread look so good, delicious and make me want to grab it from the picture and put it in my mouth. I would love to try this bread myself, thanks for sharing it with us.

  18. Prehating the pizza stone: does the timing begin when the ovenhas reahed the desired temp, of when the oven is first turned on?

    • Hi Alice,

      For most ovens it starts when you turn on the oven, but some take a bit longer than that to get to full temperature. The best way to know for sure is to use an oven thermometer. It is an inexpensive tool that helps you get the most accurate temperature.

      Thanks, Zoë

  19. 2007 Artisian Bread in 5 Min…Olive Oil Dough, p. 134. It says it makes 4 1 lb loaves, but doesn’t give baking directions. Can I bake the dough as is, or must it be done with another recipe? If I can bake it as is, what is the correct temp/time?

    • Hi Becky,

      You can follow the recipe for the Master recipe to bake the dough, or use it in any of the other recipes in that chapter (p.28-44).

      Thanks, Zoë

  20. This looks so amazing! I have to try this with a mix of my farmer’s market white peaches and nectarines.

  21. Love your books! It is a revolution. I have do have one question. Is there a technique to cutting bread slices even and thin? When I cut a piece of bread it is too think and not a nice even slice. Thanks!!!

    • Well, the truth is that homemade loaves can never be cut quite so thin and evenly as what you get with a machine in a factory or a bakery. But it does help to have a very good serrated bread knife. Glad the books are working for you…

  22. I teach Culinary Arts and would love to have my students try this recipe. You have refered to page 234, however, you did not mention which book. We are stationed in Germany and hope to find the book in which this recipe is printed. Thank you!

  23. Hello,
    My bread is soaking right now and I didn’t have slices so I used the bread I’d already diced. My question is should my uncooked pudding look like yours before or after soaking? Also Is your pan the size called for in the book or smaller? I think I used one too large and mine is round

  24. Hello,
    My bread is soaking right now and I didn’t have slices so I used the bread I’d already diced. My question is should my uncooked pudding look like yours before or after soaking? Also Is your pan the size called for in the book or smaller? I think I used one too large and mine is round

    • Hi Nia,

      Just let the bread soak until it is saturated, this may be a shorter time with cubes, but it won’t be hurt by sitting longer.

      Your pudding will bake much faster if it is not as deep, so keep an eye on it if you baked it in a larger pan.

      Enjoy, Zoë

      • Thanks Zoe,
        My pudding was delicious. The best bread pudding I’ve ever made and the best I’ve ever eaten.

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