Stone Fruit Bread Pudding Recipe

A perfect way to utilize stale bread, and make the most of summer fruit.
Photo by Farideh Sadeghin

Servings: 4
Prep time: 20 minutes
Total time: 1 hour and 30 minutes, plus 4 hours down time waiting for the bread pudding to sit


unsalted butter, for greasing
2 nectarines, peeled and sliced
2 peaches, peeled and sliced
½ cup plus 1 teaspoon granulated sugar
1 ½ cups|355 ml whole milk
½ cup light brown sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
4 large eggs
1 stale loaf challah, cut into 1-inch cubes (about 1 pound|454 grams)
confectioners’ sugar, to serve


  1. Grease a 9-inch-by-13-inch baking dish and set aside.
  2. Heat a large skillet over medium-high. Add the fruit, 1 teaspoon sugar, and ½ cup water and cook until soft. Remove from the heat and cool completely.
  3. In a medium bowl, whisk together the remaining ½ cup granulated sugar, the milk, brown sugar, the vanilla, cinnamon, and eggs. Add the bread and fruit and toss to combine, then transfer to the prepared baking dish. Spread into an even layer and cover with plastic wrap. Refrigerate for 4 hours.
  4. Heat oven to 350°F. Bake the bread pudding for 50 to 60 minutes, or until the bread springs back lightly when poked. Sprinkle with confectioners’ sugar to serve.

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