Peach-Blueberry Bread Pudding
I’m not talking beauty queens y’all, these beauties are Chilton County peaches! One of my most treasured southern landmarks is just off 65 south right in the heart of Alabama. Clanton may be proud of their peach queens but the Peach Park is the real crown jewel!
Every year as we make our way to the white sands of the gulf coast, the stop at the Peach Park is almost more important than getting to the beach. You don’t eat breakfast, hop in the car, and make a beeline for exit 205, all the while planning what you’re gonna eat first and what you’ll take for later.
5 cups french bread, cubed into 1″ pieces
2 tbsp butter
3 cups low-fat buttermilk
1/3 cup sugar
1 tsp vanilla
2 cups fresh peaches, sliced
1/2 cup fresh blueberries
2 tbsp light brown sugar
Preheat oven to 350 degrees.
Cube or tear French bread into 1″ pieces to make 5 cups and place in a large bowl. Pour buttermilk over cubed bread, gently toss to make sure buttermilk is evenly soaking into bread and let sit for about 2o minutes.
Slice about 3 large peaches, enough for 2 cups then add blueberries. Toss with brown sugar and set aside.
In a small bowl, whisk together eggs, sugar and vanilla and set aside. Then put 2 tbsp of butter into a 8×8 or 9×13 baking dish and place in the preheated oven. Once butter melts, remove dish from oven.
While the butter is melting, add egg mixture to buttermilk soaked bread and combine gently. Then fold in peaches and blueberries.
Pour mixture into baking dish with melted butter and bake for 1 to 1 1/2 hours until center is set and the edges have pulled away from the baking dish.
Serve warm with vanilla ice cream.
I used an 8×8 baking dish because I like a thicker bread pudding, so it will require about an hour and a half of baking time.
You won’t need the entire loaf of French bread, just enough for 5 cups. Do what any good southern girl would and spread pimento cheese on the leftover bread!