by Francesca Patterson
- 1-3/4 cup of whole milk
- 1/2 cup of half&half
- 3 tbsp of butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup brown sugar (firmly packed)
- 1/4 cup of rum
- 5-6 ripe stone fruit and berries of your choice (peeled, pit removed, cut into segments and then halved)
- 3 large eggs (beaten)
- 8 croissants or 1/2 loaf of brioche (preferably day old, chopped into even pieces)
- Preheat your oven to 350 degrees.
- Place the first 8 ingredients (whole milk, half&half, butter, vanilla, cinnamon, nutmeg, brown sugar, and rum) in a large saucepan. Whisk these together until just heated and the brown sugar has dissolved. Do not allow milk to boil.
- In a large mixing bowl, place the chopped up bread. Pour in the milk mixture, a small amount at a time, and mix until all the bread is evenly coated.
- Add chopped fruit and beaten eggs. Fold all of this together until evenly distributed.
- Transfer this mixture into a small and lightly greased baking pan. Bake for 45-50 minutes, or until the top has become golden brown. Wait about 10 minutes before serving. This tastes great with whipped cream or ice cream.
As an extra step: melt about 2 tbsp butter and a sprinkle of cinnamon with a few slices of your fruit on a skillet. Allow the fruit to cook for about 5 minutes or until juices have released. Pour this butter and fruit juice mixture on top of bread pudding when serving