18
NECTARINE BREAD PUDDING
2 nectarines
Milk
4 eggs, beaten
½ cup sugar
¼ tsp. grated nutmeg
1 tsp. almond extract
4 cups dried cubed egg bread*
¾ cup heavy cream
2 tbsp. sugar
¼ tsp. almond extract
Process nectarines through juice extractor. Set aside the pulp.
Add enough milk to the nectarine juice to make 2¼ cups. Combine with egg,
sugar, nutmeg and 1 tsp. almond extract; whisk to blend. Stir in reserved pulp.
Arrange bread cubes in an ungreased 2-quart shallow baking dish. Pour
nectarine mixture evenly over bread cubes. Press lightly to moisten bread.
Bake in a preheated oven at 350ºF for 40 minutes or until pudding is puffed and
golden. (A knife inserted into the center of the pudding should come out clean.)
Cool on a wire rack for several minutes. Meanwhile, combine heavy cream, sugar
and remaining ¼ tsp. of almond extract. Whip to soft peaks. Serve on top of warm
pudding.
Makes 6 to 8 servings.
Note: If desired, substitute peaches for nectarines.
* Toast bread cubes at 350ºF for about 10 minutes, stirring several times. French
bread may be substituted for egg bread.
