Blueberry-Peaches ‘N’ Cream with White Chocolate Bread Pudding

Get ready to indulge in a dessert that will tantalize your taste buds like never before: Blueberry-Peaches ‘N’ Cream with White Chocolate Bread Pudding!

Imagine fluffy, buttery bread soaked in a luscious custard, infused with the sweet and tangy essence of fresh blueberries and ripe peaches.

Each bite is a delightful explosion of flavors, as the creamy white chocolate melts into the warm pudding, creating a decadent richness that’s simply irresistible, like this Pumpkin Pecan Bread Pudding with Toffee Rum Sauce.

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Topped with a dollop of whipped cream, this dessert is not just a treat, it’s an experience! Just like this Mexican-style Capirotada Mexican Bread Pudding.

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The vibrant colors of the blueberries and peaches dance together, making it as beautiful as it is delicious.

You won’t want to miss this heavenly creation that promises to be the star of any gathering – it’s pure bliss on a plate!

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Blueberry-Peaches ‘N’ Cream with White Chocolate Bread Pudding

1 loaf day-old bread (such as French loaf, brioche or challah), cut into cubes

3 large eggs

1 cup of granulated sugar

1 tablespoon almond extract

4 cups of heavy cream

1 1/2 cups fresh or frozen blueberries

1 1/2 cups fresh or frozen peaches

1/2 cup white chocolate chips

Preheat oven to 350 degrees

Prepare the Bread Pudding Mixture

In a large mixing bowl, using an electric hand mixer, mix together the eggs, sugar and almond extract. Next, mix in heavy cream until well combined.

Add the mixture to the bread ensuring they are all coated well. Let the mixture sit for about 15 minutes, allowing the bread to soak up the custard.

Add Fruits and Chocolate

Gently fold in the blueberries, peach slices and white chocolate chips until evenly distributed throughout the bread mixture.

Bake the Bread Pudding

Grease a 9×13 inch baking dish and pour the bread pudding mixture into the dish, spreading it evenly.

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Bake in the preheated oven for about 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted in the center should come out clean.

Plate and serve with some almond flavored whipped cream, optional. We did provided a recipe below.

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Almond Flavored Whipped Cream

1 cup cold heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon almond extract

Allow mixing bowl and beaters to set at least 10 minutes in freezer. With these utensils cold, the cream will whip faster.

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In a cold mixing bowl, using cold beaters, beat the heavy whipping cream, powdered sugar, and almond extract until soft peaks form (about 10 minutes). Store any leftover whipped cream in the refrigerator and use within 3-4 days.

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Try These Bread Pudding Favorites

• Ancient Grain Baked French Toast Bread Pudding
• Sweet Dark Cherry Bourbon Croissant Pudding
• Baked Maple & Pecan Croissant Pudding
• Blueberry White Chocolate Bread Pudding

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