Summer-Fruit Bread Pudding with Salted Caramel Sauce

Summer Eats Series by @agsinspace

Even though summer is slowly starting to wind down, our eating just keeps getting better. Fresh seasonal fruit like peaches and plums are in high season in mid to late August and make for beautiful summer desserts. BBVG’s stellar bakery also provided some inspiration this week, as I found the perfect cinnamon loaf to use in my delicious bread pudding. This gorgeous dessert is perfect to enjoy with your family (look at the smiles on those kids’ faces) or to take to a summer BBQ. Enjoy!

Bread Pudding Recipe

One loaf BBVG cinnamon bread
2-3 tablespoons butter, melted
½ cup raisins
1/3 cup pecans
1/3 cup dried coconut
3 peaches sliced
3 plums sliced
4 large (5 small) eggs, beaten
1 cup milk
1 cup heavy cream
¾ cup brown sugar
1 teaspoon ground cinnamon
1/4 tsp nutmeg
1 teaspoon vanilla extract

  • Heat oven to 350. Butter a baking pan (deep pie dish or rectangular) and set aside. Cut loaf of bread into squares and place into large mixing bowl. Drizzle melted butter over bread. Add raisins, coconut and pecans.
  • In another mixing bowl, combine eggs, milk, cream, sugar, cinnamon, nutmeg and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Allow to soak. Once absorbed, add chopped fresh summer fruit and mix lightly. Move into prepared baking dish. If you have extra “pudding”, create a few individual-sized servings using ramekins or French onion soup bowls. Sprinkle the tops with more brown sugar and coconut.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. (Individual sizes will take about half that time.)
  • Serve with whip cream, fresh seasonal berries, salted caramel (recipe below) and some of the delicious ice creams available at BBVG. We love the @foothillscreamery coconut ice cream and chose a lovely Maple Walnut as another great complement.

Salted Caramel Recipe

1/3 cup butter
½ cup brown sugar
1/3 cup heavy cream
1 tsp vanilla
Dash of sea salt (I like the pink Himalayan salt)


  • Melt butter in heavy bottom pan on stove top. Whisk in brown sugar and vanilla. Allow to cook and bubble. Once it starts to bubble, incorporate heavy cream. Whisk until bubbling again and remove from heat. Add salt and stir. Serve hot.