By Michael Harris-Arzon, The Simplistic Professional
Late Summer is so lovely with fresh fruit of all varieties coming into season. You can smell the aroma in the air as you drive down country lanes. I used to love being able to head just a few minutes outside Harrisburg and find house after house with road side, trust stands where you took a bushel of apples or peaches and left the money in the jar.
Living in a tropical environment is great, but certain times of the year I really miss living back east. The kids do too. They want snow and cold so they can wear jeans more than for just a week. But, its just nostalgia, and after a couple of days, I get over it and am thankful for being in Metro Orlando.
- 1 Loaf of French Bread, Day Old Preferred, Cut into Cubes
- 4 Fresh Peaches, Pitted and Sliced
- 1/4 Cup Butter, Salted and Melted
- 1/2 Cup Dried Cranberries
- Zest of 1 Orange
- 6 Eggs, Beaten
- 1/2 Cup White Sugar
- 1/4 Cup Light Brown Sugar
- 2 Tsp. Vanilla Extract or Caviar of 1 Bean (Preferred)
- 1 Tsp. Cinnamon
- 1/2 Tsp. Nutmeg
- 2 Cups Hot Milk
- 1 Cup Hot Hazelnut Coffee Creamer
- Preheat oven to 375 degrees.
- In a large bowl, combine your cubes of french bread, melted butter and dried cranberries. Stir wit ha wooden spoon until combined.
- In a small mixing bowl, with a fork beat your eggs together, add your white and light brown sugar, vanilla, orange zest and spices. Whisk together briskly until it starts to get foamy.
- In a small sauce pan add your milk and hazelnut coffee creamer. Over medium heat, cook just until it gets hot. DO NOT LET IT SCOLD! Typically once you can smell the hazelnut, it is ready.
- Slowly add a few spoonfuls to your egg mixture to temper it by whisking briskly then you pour in the milk mixture. Tip: The reason you temper your eggs is so that they do not scramble. You basically are creating a custard by baking the eggs and milk mixture.
- In a 2 quart baking dish that has been greased heavily with butter, add your cubes of bread and spread them out. Pour your egg and milk mixture evenly across the top.
- Add your sliced peaches across the top of your bread pudding.
- Bake on the center rack for about 25 minute, until the edges are golden brown.
- Serve with eggs, bacon, sausages and whatever else you like for brunch. It makes an impressive presentation and tastes heavenly!