Summer Bread Pudding

Courtesy of Delilah’s Farm

INGREDIENTS

1 cup very coarsely chopped plums
1 cup very coarsely chopped nectarines
1 cup grapes, cut in half
1/2 cup orange juice
1/4 cup agave nectar
8 slices white or egg bread, crusts removed
Whipped cream or ice cream (optional)

PREPARATION

  • Heat fruit, orange juice, and agave nectar in a saucepan until fruit just releases its juice, about 2 minutes. Remove from heat and allow to cool completely.
  • Line 4 custard cups or muffin tin cups with plastic wrap, and press one slice of bread into each cup (if using custard cups, place them on a small tray or baking sheet).
  • Fill with fruit and juice so it forms a mound on top, reserving about 1/2 cup of juice.
  • Top with a round of bread cut just slightly larger than the top of the muffin cup.
  • Cover with plastic wrap and place something flat over each, either 4 small plates or a cutting board or plate large enough to cover all 4.
  • Add weight to the top to press the fruit down (a can of soup works well) and refrigerate overnight.
  • Remove plastic wrap from the top and invert custard cups (or muffin tin) onto a plate, using the plastic wrap that lined the cups to ease the cake out.
  • Remove plastic wrap and drizzle with the reserved juice.
  • Serve with a dollop of whipped cream or ice cream (optional).

Serves 4. Prep time, 30 minutes; cook time, 2–3 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.