Blueberry-Nectarine Summer Pudding
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6¼-inch-thick slices brioche
- 7large nectarines, each peeled, pitted and cut into 6 slices
- 1tablespoon fresh lemon juice
- ½cup plus 2 tablespoons sugar
- 1½cups blueberries
Nutritional analysis per serving (6 servings)
297 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 5 grams dietary fiber; 40 grams sugars; 6 grams protein; 153 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Arrange the brioche in a 7½-by-11½-inch shallow baking dish in a single or slightly overlapping layer. Place the nectarines in a large bowl and toss with the lemon juice and ½ cup of sugar. Layer the nectarines over the bread.
- Step 2
Place the berries in the bowl and toss with 2 tablespoons of sugar. Scatter over the nectarines. Cover with aluminum foil and bake until very soft but not mushy, about 45 minutes to 1½ hours, depending on the ripeness of the fruit. Serve warm or at room temperature.
Private Notes
Comments
For very little effort, this recipe pays off big in taste. I used very old and dry, whole-wheat sourdough bread and assembled in the afternoon for dessert that night to let the fruit juices soak into the bread. I used blackberries because they were on hand. Rather than an additional 2T sugar, I just tossed the berries in residual sugar left in the bowl I used for the nectarines. Served with plain Greek yogurt -- a great weeknight dessert!
Made this with white and yellow nectarines, some of which were very ripe. Our oven runs hot so I only baked it for 30 min. Came out wonderfully. The bottom of the bread was slightly crisp and absorbed the juices from the fruit. Served with vanilla ice cream. Yum!
I used white and yellow nectarines, some of which were very ripe. Our oven runs hot so I only baked for 30 min. Came out wonderfully. The bottom of the bread was slightly crisp and absorbed the juices from the fruit. Served with vanilla ice cream. Yum!
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