Go Back

Peach & Raspberry Bread Pudding

Author: Bobby Corder
Print

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°.
  2. In a bowl, beat eggs, milk, vanilla, salt, cardamom, cinnamon, nutmeg, sugar together, slowly whisk in the flour.
  3. In a large bowl, toss the bread, peaches, and raspberries together and slowly mix in the liquid, making sure it all incorporated.
  4. Chill for 2-12 hours.
  5. In a large skillet or baking dish, add a small layer of the bread pudding, then small dollops of cream cheese.
  6. 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.
  7. Pour melted butter over the top.
  8. Bake for 30-40 minutes or until cooked through.