PINEAPPLE PEACH or CHERRY BREAD PUDDING is a summer dessert that’s bursting with pineapple and peach flavor, but can be easily converted to just about any flavor you want for any time of the year! Small wild blueberries are a winter favorite.
8 cups sourdough bread, cubed
3 LARGE eggs
3 tablespoons melted butter
1 cup pineapple yogurt
1 cup WHOLE milk
2 cups Sugar
1 LARGE can pineapple, WELL drained
1 1/2 cups FRESH peaches or cherries, peeled, pitted and diced *(see note)
½ cups chopped pecans or toasted almonds
1 teaspoon QUALITY cinnamon or Finishing sugar
- Preheat oven to 350°.
- Spray a 9×13 baking dish with cooking spray.
- In a large bowl beat 3 eggs, add melted butter, yogurt and milk. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well.
- Allow mixture to soak into bread 30 minutes.
- In a small bowl, stir together 2 tablespoons sugar and 1 teaspoon cinnamon.
- Pour the bread mixture into 9×13 baking dish, and sprinkle with cinnamon sugar mixture or finishing sugar. Cover loosely with buttered foil and Bake for 20 minutes.
- Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.
CARAMEL SAUCE
1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar
- In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil.
- Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.
- Pour over individual bread pudding servings.
- Top with vanilla ice cream.
NOTE: You can use canned fruit or even frozen fruit. If using canned fruit, be sure to drain them EXTRA well. If I use these I start the draining the night before and just cover them in the fridge over night. If using frozen, thaw them overnight and then drain well.