Plummy Bread Pudding

By • March 12, 2013 • 0 Comments

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Author Notes: I learned how to make this from the grandmother of a childhood friend one summer afternoon, and it makes a lovely brunch centerpiece (or dessert). It's a cheap, simple, comforting sort of dish that makes good use of stale bread, and the caramelization of the plums and sugar on top is quite delicious. It's a lot like french toast, but easier to serve to a crowd since it all bakes in one pan-no frying required.summersavory

Makes a 9x13 pan-ful

  • 1 loaf of challah bread or similar (stale is just fine)
  • 4 eggs
  • 1 + cup milk (it's not an exact measurement)
  • lots of little plums (the small prune plums are best, and you'll need at least a dozen, maybe more. As many as will fit, really)
  • Brown sugar (for sprinkling on top)
  • butter (to grease the pan)
  1. Preheat your oven to 375. Wash the plums, cut them in half, and remove the pits. Slice the challah into 1 1/2 inch slices. Grease a 9"x13" baking pan and lay the bread slices flat all over the bottom, trimming and fitting as necessary to cover the pan completely. Beat the eggs with some milk (start with a cup or so) and pour half of the liquid over the bread. Turn the slices over and pour on the other half. Squish the bread a bit to make sure it gets soaked in. If the bread drinks it all up super-fast, feel free to toss in some more milk. Use your judgement!
  2. Place the plum halves all over the top of the bread, skin-side down (so they're like little cups with the hollows where the pits used to be). Turn the oven down to 350 and put in the pan. Bake for 30 minutes. Then take it out, sprinkle brown sugar liberally on top (especially on the plums!) and bake for another 5-10 minutes. Serve hot.
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