Bread pudding exists in the sweet space between breakfast and dessert. With all of the milk in the recipe, bread pudding feels like eating the most ridiculously rich breakfast cereal. I suppose for most people, it’s a bonafide dessert. Perhaps I’m just trying to find as many ways as possible to eat dessert for breakfast.
I’ll admit, I only recently warmed up to bread pudding. My Dad absolutely loves the stuff, so I was inspired to create my own. I think I had this conception that bread pudding was simply soggy bread mixed with cinnamon, milk and raisins. Not so! This dish can be made with as many combinations as you can dream up. With this recipe, I wrestled my preconceived notions of bread pudding to the ground. I decided to combine bread pudding and cobbler. I know… pretty awesome! Now we’re getting into the realm of respectable breakfasts… or desserts.
Blackberry Peach Bread Pudding combines the delicious fruit I love in cobblers, with loads of the bready goodness that I crave everyday of my life. Throw in some Grand Marnier and toasted pecans, and it’s pure heaven!
This is a great dessert because you can very easily throw it together in a pan, wrap it up and let it sit in the fridge over night to soak. The next morning, pop the whole tray in the oven, and delicious cobbler bread pudding is ready to eat (after proper cooling time) in about two hours.
Blackberry Peach Bread Pudding with Toasted Pecans
1 1/2 – 2 loaves stale French baguettes
3 eggs
3 cups whole milk
1 cup half and half
1/3 cup butter
1 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 Tablespoons Grand Marnier
2 cups sliced peaches, fresh or frozen
1 cup blackberries, fresh
3/4 cup pecan halves
dash of cinnamon
Begin by tearing the stale french bread into bite sized pieces. This can be done by hand, because pieces do not have to look perfect, just need to be roughly the same size. Place all of the bread pieces into a 9×13-inch baking pan and top with peaches and berries. Using your hands, toss the fruit into the bread pieces so they are evenly distributed through the pan. Set aside.
In a medium saucepan, heat butter and 3 cups milk. Heat just until butter melts, but milk should not boil.
While milk and butter are heating, whisk together eggs, half and half, sugar, vanilla extract and Grand Marnier. Slowly whisk the warmed milk and butter mixture into the eggs and half and half mixture. Pour the entire mixture on top of the bread pieces and fruit. Cover with plastic wrap and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees F. Remove the plastic wrap from the bread pudding, sprinkle with cinnamon and place in the oven for 45-55 minutes. The bread pudding will still wiggle when shaken, but will set during the cooling process. Let set for at least 30 minutes, once removed from the oven. Serve warm or at room temperature.
I love this served warm with vanilla ice cream!
Nicholas
What is the purpose of heating the milk at all when you’re just turning around and mixing it with cold eggs and half & half and refrigerating the entire thing again? I’ve made many a bread pudding over the years for my B&B but heating the milk has never been part of a recipe I’ve seen before.
joythebaker
Heating the milk helps the brown sugar to dissolve and evenly distribute through the quick custard.
Michelle
Im going to make this for Christmas. Sounds like a great blend! Also, is there a sub for the grand marnier? Thanks for sharing!!!
jude
Add number of servings.
Jennifer
I love all of your recipes, Joy. I’ve tried several. I just went to a farm yesterday and picked six pounds of blackberries. Here’s my question, though: is there anything I can substitute for the Grand Marnier? I’m underage and my parents, both are recovering alcoholics, won’t buy it for me.
Cindy
I made this for our Memorial Day dinner and it was a huge hit!! I have made many traditional bread puddings but I loved the peaches and blackberries . . .but valyave is correct, you left out the pecans. I put them on before I baked it. I am thinking this would be even more fabulous with a bourbon laced whipped cream topping. Thank you for sharing this. For those of us who love bread pudding, this is a “10”.
valyave
When do put the pecans on? Before or after baking?
diva
once again, great combo of ingredients. i bet they worked so good together. beautiful pictures. i think it’s a very interesting take on the usual bread and butter pudding which i just ladle over with a lot of cream, custard and chocolate. this sounds fab.
Nadine Watts
give us the bread & butter “bread Pudding” recipe…I have tried many but not that one….thanks, Nadine
giz
There’s something very comforting and appealing about mixing soaked bread, fruit and nuts together.
Kevin
I like the idea of using fresh berries in a bread pudding! It looks really good!
Shawnda
What a fabulous summer dessert! We’re huge blackberry cobbler fans, we used to pick berries at my grandparents’ farm every year growing up. Perhaps I won’t skip out on the trip this year :)