Grilled Stone Fruit And White Chocolate Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Place torn brioche pieces in a large mixing bowl. Scatter the chopped white chocolate among the bread so it will melt into the custard pockets.

Make custard

In a saucepan over medium heat, warm milk and cream until just steaming (do not boil). In a separate bowl, whisk eggs, granulated sugar, vanilla and salt until combined. Slowly pour warm milk mixture into the egg mixture in a thin stream, whisking constantly to temper the eggs. Pour the custard over the bread and white chocolate, gently pressing down so the bread absorbs the liquid. Let sit for 20 minutes, stirring once halfway to ensure even soaking.

Assemble pudding

Butter a 9x9-inch (or similar capacity) baking dish. Transfer the soaked bread mixture into the dish, spreading evenly. If any white chocolate remains on top, gently tuck it into the bread so it melts into pockets during baking.

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Brush the fruit halves with the melted butter and sprinkle with the brown sugar and lemon juice, tossing lightly to coat.

Grill fruit

Place stone fruit halves cut-side down on the hot grill. Grill 3–4 minutes until char marks form and fruit softens but still holds shape. Flip and grill another 1–2 minutes briefly. Transfer grilled halves to a plate and let cool slightly. Roughly chop grilled fruit into large chunks for folding into or topping the pudding.

Prepare berries

Gently toss the mixed berries with any leftover melted butter and a pinch of sugar if desired. If using very delicate berries (raspberries), fold them in only after the hot components come together to avoid crushing.

Bake the pudding

With oven still at 350°F (175°C), place the assembled bread pudding in the oven and bake 30–40 minutes until the top is golden, custard is set (a knife inserted into center comes out mostly clean with slight moist crumbs) and the white chocolate has melted into pockets.

Rest

Remove from oven and let rest 10 minutes. During this time the pudding will finish setting and be easier to portion.

Fold in grilled fruit (option)

If you prefer fruit integrated into the pudding, fold the chopped grilled stone fruit and half the berries into the custard-soaked bread before transferring to the baking dish. For a brighter presentation, reserve fruit for topping as described.

Make caramel

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until sugar dissolves and begins to turn amber — gently swirl the pan as needed to promote even coloring. Watch closely; once it reaches a deep golden amber, immediately remove from heat.

Finish sauce

Carefully whisk in butter (it will bubble). Slowly add the hot heavy cream while whisking until smooth. Return to low heat briefly to combine if needed. Stir in sea salt. Let cool to warm (not hot) before drizzling over pudding to prevent melting berries excessively.

Prepare custard sauce

In a small saucepan, warm milk and cream with vanilla until steaming. In a bowl, whisk egg yolks and sugar until pale. Temper the yolks by slowly adding about half the warm milk mixture, whisking constantly, then return everything to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the sauce coats the back of the spoon (about 170–175°F/77–80°C). Do not boil. Strain through a fine sieve into a bowl and chill slightly, or serve warm.

Portion the bread pudding into 6 equal servings. Top each portion with grilled stone fruit halves or chopped grilled fruit and a spoonful of the reserved fresh berries.

Drizzle each serving with warm caramel sauce and a little vanilla sauce (serve either-or or both in small spoons). Dust with powdered sugar if desired and garnish with fresh mint leaves.

Serve warm. Leftovers can be refrigerated up to 3 days; reheat gently in a 325°F oven covered with foil until warmed through.