This blackberry and peach bread pudding is my ode to the end of the Summer months.

We’re coming up on the last of the local peaches, and actually blackberry season in South Carolina has already passed us by, but I freeze over half of the berries we grow in our garden so that I can use them throughout the year.

This year I had a little someone to help me pick the berries…and to eat them.

This bread pudding is so easy to make, and it’s the perfect balance of warm comfort and bright, bursting fruits.

Here’s what you’ll need…

5 croissants, roughly chopped into 1 in. chunks

1 1/2 C. Half and Half

4 Egg Yolks

2 t. Cornstarch

3 T. Finely Granulated Sugar

1 t. Vanilla

5 oz. Homemade or Store-Bought Peach Preserves

1 1/2 C. Fresh or Frozen Blackberries

Powdered Sugar for Dusting

Method:

1. Cut the croissants into chunks and spread them out into a large baking dish.

2. Combine the egg yolks, cornstarch, sugar, and vanilla in a liquid measuring cup (makes it easier to pour later) and beat until smooth. Set aside.

3. Pour the half and half into a small saucepan and warm on the stove over medium heat until bubbles just begin to form around the edge. Don’t bring to a boil.

4. Remove the saucepan from the heat and slowly pour in the egg yolk mixture while stirring with a whisk. Continue until fully combined.

5. Place the saucepan back on the stove and stir constantly over medium heat until the mixture thickens. It should be the consistency of a nice thick cream or custard, but smooth enough to pour.

6. Stir half of the peach preserves into the custard until fully incorporated.

7. Pour the peach-custard over the croissant pieces and lightly stir it in so that the bread chunks are nicely coated. Let sit for about an hour so the croissant can absorb the custard.

8. Spoon small dollops of the remaining peach preserves into the little crevices of the bread, all around the dish. Then wedge your blackberries into the pockets, evenly spreading them out.

9. Bake at 350F for about 35 minutes or until the tops of the croissants become a warm brown color.

10. Serve warm with a dusting of powdered sugar. Also if you love custard, you could make a recipe and a half of it so that you have extra for pouring over the top right before you eat it! Just be sure to warm it up a bit first!

I’d say this serves about 6-8 people.

This bread pudding is perfect for a last minute get-together, or a lazy summer night dessert.

It’s also very flexible. You can mix up the type of preserves you use and could substitute whatever other fresh berries or stone fruits you have at home.

Enjoy!