We’re coming to the end of summer! Before we leave it though, let’s celebrate it with some peach upside down bread pudding.
But I mean, what? How? WHY? I mean, I love me some fall, some cozy blankets, warm non-pumpkin-spice beverages and the prospect of cozying up to a nice fire watching the snow fall outside sooner rather than later. I haven’t taken full advantage the summer as I had intended- to be honest, it was just so HOT for so much of it. As I’m about to go on vacation, I know that by the time I get back almost mid-September fall will be in full swing, in mind if not in temperature and thoughts of paddle boarding will take a back seat to plans for apple picking.
I know. As someone who has traveled almost every single fall at this time of the year for the past ten, it happens each and every time.
To end summer and welcome fall, I’m combining two of my favorites: peach upside down cake and bread pudding. One part still fresh and fruity, the other rich and custardy. And the best part? They’re mini! Perfect for a party of 2 or 3.
Fresh peaches are sliced and softened with some butter and brown sugar. Crusty, thick bread (from the freezer…) is dried out, toasted up and mixed with eggs, milk, vanilla, sugar and cinnamon. The whole thing is put together baked and served topped with ice cream.
I mean, obviously.
Today, Mom and I are heading to Scotland and Ireland for a week and a bit for some road tripping! I’m driving, God help us, and I’m going to try and keep my updates in real time, but we’ll see how that goes. You can for sure follow our adventures on the ‘gram. #OurMilesThroughTheIsles and #FromHighlandtoIreland are what we’re calling it, since travel hashtags are half the fun, right?
If you’re sticking around for the rest of summer, give this dessert a go. It’s just peachy!
Peach Upside Down Bread Pudding
Peach Upside Down Bread pudding is the marriage of two delicious desserts- bread pudding and peach upside down cake.
Ingredients
- Ingredients
- For the peaches:
- 2 TB unsalted butter
- 3 TB brown sugar
- 1 large peach (about the size of a softball)
- 2 tsp cinnamon
- For the pudding:
- 1 1/3 cup milk
- 2 large eggs
- 1/3 cup granulated sugar
- 1 tsp vanilla
- 3 thick-cut slices stale white bread, dried out (or, if bread is fresh, lightly toasted) and cut into a large dice.
Directions
- Step 1 Prep the bread. To a bowl, beat the eggs, milk, vanilla and sugar together. Add the dried bread and mix well to coat. Let sit 30-60 minutes until most of the liquid is absorbed.
- Step 2 Preheat the oven to 350F. Lightly butter 2-4 1-cup ramekins, depending on how big you’d like each pudding cup to be.
- Step 3 Prep the peaches. Slice 3/4 of the peach and dice the remaining. In a small saute pan, melt the butter. Add the sliced peaches, sugar and cinnamon, and let cook about 3-4 minutes until the peach is slightly soft. Set aside. Stir the diced peaches into the bread mixture.
- Step 4 To each ramekin, add 1/2 (or 1/4) of the peaches and sugar mixture, arranging them in a pleasing pattern. Top each with bread mixture. Bake 35-45 minutes until a tester comes out clean. Let sit 2 minutes. Run a knife around the edges to loosen it from the ramekin and flip it onto a plate to make it right-side up! Serve warm with ice cream or whipped cream.
Playing catch up today! I can’t wait to make this xo