Sometimes bread pudding is needed in life. Sometimes it needs to be traditional with rum sauce. And sometimes it needs to be played with and made crazy. This time was the crazy time. I had ingredients lying around. I wanted to use them up before they all went bad. So, what do you do when you have raspberries, a surplus loaf of French bread, and peaches? You check how much dairy and how many eggs you have and you make a bread pudding.
Now I know, you’re thinking a surplus loaf of French bread, who ever has that? It happened to me. Two loaves for the price of one, so I ended up with an extra loaf. I thought about making French toast with my French bread, but that was a lot of French. Then the peaches and raspberries sat there looking so forlorn. Then it all just kind of came together.
Originally, I called this a strata, then bread pudding, and have gone back and forth. The title is bread pudding but all the pictures are saved in my computer as strata. So which is it? I have no idea. I went online, did some research, and since it’s sweet, it lends itself to a bread pudding, but with more eggs than milk, it lends itself to a strata.
So, you can call it what you want, but it’s simply delicious. I’m not going to lie either, these are not the best pictures I have ever taken. Bread pudding or stratas are not the most elegant to photograph. 75 photos (gotta love digital) and these are the ones I liked the most. I even thought of tossing the recipe out, but I really loved it as did everyone I shared it with, so I decided to go ahead and share it.
A note about the cardamom. I love cardamom, but it’s an expensive spice and very strongly flavored. Don’t like the flavor or the cost of the spice, please omit it. The dish will stand on it’s own just fine without the cardamom.
Peach & Raspberry Bread Pudding
- 1 loaf of French bread; cubed or torn into pieces
- 6 eggs
- 1 1/2 cup milk
- 1/2 cup flour
- 2 tsp . vanilla
- 1/2 tsp . salt
- 1/4 tsp . cardamom
- 1/2 tsp . cinnamon
- 1/2 tsp . nutmeg
- 3-4 tsp . sugar
- 2 cups fresh peaches; sliced or canned; drained well
- 1 cup fresh raspberries or frozen , thawed and drained
- 5 oz . cream cheese; softened
- 1 stick butter; melted
Preheat oven to 350°.
In a bowl, beat eggs, milk, vanilla, salt, cardamom, cinnamon, nutmeg, sugar together, slowly whisk in the flour.
In a large bowl, toss the bread, peaches, and raspberries together and slowly mix in the liquid, making sure it all incorporated.
Chill for 2-12 hours.
In a large skillet or baking dish, add a small layer of the bread pudding, then small dollops of cream cheese.
Add another small layer of bread pudding and then more cream cheese. Continue until all the bread pudding and cream cheese has been added to the pan.
Pour melted butter over the top.
Bake for 30-40 minutes or until cooked through.