Plum Bread Pudding
10 cups of bread of your choice. Day old bread is a great choice. (We used white bread.)
2 cups milk or cream
2 large eggs
1/3 cup sugar (If you use a sweet bread, omit or reduce sugar)
1 tsp cinnamon
2 cups fresh Stone Fruits from Chile, cut into small pieces. We used plums and peaches.
Preheat your oven to 350°F degrees and grease 9×13 inch baking dish.
Cut bread into large pieces (keep crusts) and place in a large bowl.
In a small bowl, whisk eggs with milk. Pour over the bread and press bread down to submerge. If the liquid isn’t enough to fully submerge the bread, add more milk until all the bread is wet.
Once all the bread is well soaked, stir in sugar, cinnamon, and fruit. Transfer the bread mixture to your baking dish and bake until the bread puffs up and the top is golden brown, generally about 45 minutes. Serve warm or at room temperature. This is delicious as is or topped with ice cream, whipped cream and/or maple syrup.
Enjoy this traditional dish as a dessert or even for a delicious brunch! Try substituting other seasonal fruits from Chile too.