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recipe name

Ontario Nectarine and Pistachio Bread Pudding with Caramel Sauce

Bread is cubed and mixed with diced Ontario nectarine and pistachios in a casserole pan. Covered in a mixture of eggs, milk and cinnamon and topped with a pattern of halved nectarines and baked in the oven. Drizzle with a warm caramel sauce.

6 servings

Ingredients

 

2 cups 2% milk (500 mL)
3/4 cup butter, divided (175 mL)
2 eggs
1/2 cup granulated sugar (125 mL)
1 tsp ground cinnamon (5 mL)
1/4 tsp ground nutmeg (1 mL)
1/4 tsp salt (1 mL)
6 cups soft bread cubes (1.5 L)
4 Ontario nectarines, divided
1/4 cup raw pistachios, chopped (60 mL)
1 cup packed brown sugar (250 mL)
1/4 cup 35% cream (60 mL)

tip

For recipe video in French: https://youtu.be/ZPiIWK1bY_Y

 

Directions

Preheat oven to 350°F (175°C). In medium sized saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.

Whisk eggs, granulated sugar, cinnamon, nutmeg and salt into butter mixture. In a large bowl, mix together bread cubes, two diced nectarines and pistachios. Combine wet and dry ingredients. Pour into a greased deep round pan. Slice the remaining two nectarines and set in a circular pattern on top of the pudding, slightly pressing them into the pudding.

Bake uncovered 40 to 45 minutes or until set.

In a medium saucepan, whisk together brown sugar, 1/2 cup (125 mL) butter and cream. Bring to a boil for one minute. Take off heat and serve warm with bread pudding.

Nutritional Info

(per 1/6 of recipe): 665 calories; 10 g protein; 33 g fat (19 g saturated fat; 0 g trans fat; 135 mg cholesterol); 86 g carbohydrate (3 g fibre); 66 g sugars; 524 mg sodium; 474 mg potassium

 

This project is funded in part by the Greenbelt Fund and the Ontario Ministry of Agriculture, Food and Rural Affairs.