Bread is cubed and mixed with diced Ontario nectarine and pistachios in a casserole pan. Covered in a mixture of eggs, milk and cinnamon and topped with a pattern of halved nectarines and baked in the oven. Drizzle with a warm caramel sauce.
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.
0 servings