Doesn't that look yummy?! We aren't going to talk about the calories, because that big ol' piece was well worth every single one of them O.M.G!
Maybe I should go back to the beginning? This recipe was born from a series of mistakes. The first was when I tried to make chocolate banana blueberry bread for last month's SOS Kitchen Challenge. It was dry, and the Monkey did not like it at all. I ate one loaf, and put the other into the freezer. I am a saver or something like that.
Then I went and bought peaches at the store. How can this be a mistake you ask? I mis-remembered the kind of fruit my sister adores. Thinking I was being a great sister bringing home crunchy peaches (her favorite), she informed me that it was actually nectarines. So, now I have bunches of peaches hanging out in the drawer, and a loaf of chocolate bread in the freezer. What do I decide to do? Buy fresh blueberries at the farmer's market and make bread pudding.
Wait! There's more! When pulling out the bread, I discovered that I had about a dozen gluten free chocolate cupcakes hanging out in the freezer. So I incorporated those as well! I can't tell you what brand it has been long that they have been hiding out in there, and I kind of stopped buying mixes as they make a lot for one little youngling to consume before going bad. So my note before going into the recipe is that you can use any sort of bread/cake, chocolate or otherwise for this recipe. I highly recommend the chocolate though!
Blueberry-Peach Bread Pudding
1/2 Cup dark chocolate almond milk (any non-dairy milk is fine, but again Choc-o-late!)
2 fresh peaches, diced (approx. 1 Cup)
3/4 Cup fresh blueberries
1 teaspoon vanilla extract
Brown Sugar Sauce:
4 Tablespoons unsalted butter
100 grams brown sugar
Preheat oven to 350 degrees F. Drop peaches into a pot of boiling water for 2 minutes. Cool and then peel with a butter knife. Remove from seed and dice into mid-size chunks. Set aside. Cube your bread/cupcake into fairly large chunks. You don't want crumbs, but you don't want huge pieces. I cut the mini-cupcakes into quarters. Set aside. In a large bowl, whisk together eggs, milk and vanilla. Add in peaches and blueberries. Then stir in bread. Make sure all bread is well coated with the egg and fruit mixture. Pour into a greased 8 x 8 pan, and bake for 30-40 minutes. The custard shouldn't jiggle and the top should be a bit crisp. Pour brown sugar sauce over the top. Serve warm. (Makes 6 servings)
Brown sugar butter sauce: Melt butter in a small sauce pan over medium heat. Add brown sugar, stirring until melted. Bring to a slight boil while stirring. Boil one minute, and then pour over pudding.