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For recipe video in French: https://youtu.be/ZPiIWK1bY_Y
Ingredients
| 2 cups | 2% milk | (500 mL) |
| 3/4 cup | butter, divided | (175 mL) |
| 2 | eggs | |
| 1/2 cup | granulated sugar | (125 mL) |
| 1 tsp | ground cinnamon | (5 mL) |
| 1/4 tsp | ground nutmeg | (1 mL) |
| 1/4 tsp | salt | (1 mL) |
| 6 cups | soft bread cubes | (1.5 L) |
| 4 | Ontario nectarines, divided | |
| 1/4 cup | raw pistachios, chopped | (60 mL) |
| 1 cup | packed brown sugar | (250 mL) |
| 1/4 cup | 35% cream | (60 mL) |
Directions
Preheat oven to 350°F (175°C). In medium sized saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
Whisk eggs, granulated sugar, cinnamon, nutmeg and salt into butter mixture. In a large bowl, mix together bread cubes, two diced nectarines and pistachios. Combine wet and dry ingredients. Pour into a greased deep round pan. Slice the remaining two nectarines and set in a circular pattern on top of the pudding, slightly pressing them into the pudding.
Bake uncovered 40 to 45 minutes or until set.
In a medium saucepan, whisk together brown sugar, 1/2 cup (125 mL) butter and cream. Bring to a boil for one minute. Take off heat and serve warm with bread pudding.
Nutritional Info
(per 1/6 of recipe): 665 calories; 10 g protein; 33 g fat (19 g saturated fat; 0 g trans fat; 135 mg cholesterol); 86 g carbohydrate (3 g fibre); 66 g sugars; 524 mg sodium; 474 mg potassium
This project is funded in part by the Greenbelt Fund and the Ontario Ministry of Agriculture, Food and Rural Affairs.
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