|Ok, maybe not the best photo in the world, but it gives you an idea of how big this recipe is. Great for a summertime party!
Bread pudding is a good solution to the problem. We always have bread and eggs, and there's usually a can of sweetened condensed milk in the cupboard. Mix it all up, add fruit, bake (I know - it's hot, sorry) and eat with some vanilla ice cream or custard or heavy cream poured on top, or as is. Bread pudding makes a great breakfast, snack, or dessert. If you can't eat it fast enough, you can cut it into serving pieces, wrap well in foil, and put them in a plastic bag in the freezer.
Summer Fruit Bread Pudding
1 can sweetened condensed milk
1 1/2 cups milk
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
About 1/2 pound stale white bread, cut into 1-inch cubes (about 5 cups)
2 peaches, peeled and cut into about 1" pieces
1 cup sour cherries, pitted and halved
1 teaspoon softened butter
Preheat the oven to 350 degrees F.
Beat the eggs, milks, vanilla, and seasonings together in a large bowl. Add the bread and toss to combine. Allow the mixture to sit at room temperature for half an hour or so, so the bread can soak up the milk.
Butter a 9 x 13 baking dish (or a bundt pan) and pour the bread pudding mixture in. Cover with aluminum foil.
Bake for 45 minutes and uncover. Continue baking until the pudding rises and is firm in the center and golden brown, 20 to 30 minutes.
Let cool slightly before serving.
Posted on Minxeats.com.