can say I stretched the finnish pulla to the max with the stuffed french toast
and caramelized apple bread pudding I can say the pandoro, that unbelievably
good tasting golden sweet bread was put to good use with this peach and
blackberry brown betty. Like using the whole chicken, there was nothing left
the pandoro, and then came the inevitable leftover bread, because a girl can
only eat so much and I could not give as a gift the one with a missing slice,
because of the picture that was taken and also because I ate it. And then another slice.
this recipe today, I have oven dried ground pandoro crumbs tightly stored in a
tin. They will get used, I’m not sure when.
idea was to use them over ice cream, to add some crunch. Then I thought about a
fruit gratin. But I still didn´t quite know how to put that together in a way
that I was satisfied with the result.
pudding, but my favorite of favorites, the one with caramelized apples posted last week, I had already made for christmas, then there was the orange almond with french bread and Julia Child’s cinnamon toast bread pudding. There
were enough puddings already, don’t you think?
brown betty, the sophisticated version, with fresh white and yellow peaches and
juicy, dark blackberries. What was probably a very cheap way to use leftover
bread and cheap fruit in the past turned my summer fruit and leftover holiday
bread into a dessert that I might actually want to make a pandoro especially
been intrigued by some names like buckle or betty or, many years ago, cobbler. To
me, they gave nothing away as to what the dessert might be and they all
included fruit. Now I only have the buckle left to tackle.
|First layer of croutons and fruit|
I used pandoro croutons, which I make by dicing leftover bread and baking it in a single layer, in a low oven, 220º, for about 1 hour or as long as it needs to dry and become golden. Bake the bread slowly so the croutons stay dry and crunchy. You don´t want toasted on the outside and soft on the inside.
You can easily substitute challah, brioche or any other sweet egg bread. Or even cinnamon bread.
- 4 cups about Pandoro croutons (see above)
- 1 ½ pounds 700g fresh peaches, I used 3
- 1 ½ cups fresh blackberries
- ¾ cup packed light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon freshly ground nutmeg
- Pinch of salt
- Zest of 1 orange
- Zest of 1 lemon
- Juice of 2 oranges
- 2 Tbs water
- Fresh cream (to serve)
- Preheat oven to 325º.
- Peel and cut peaches in slices. Mix sugar, cinnamon, nutmeg and salt in a small bowl.
- In another small bowl mix orange juice and water.
- You will make 3 layers of croutons and 2 layers of fruit mixed with the sugar, juice and zest, so divide accordingly.
- Put 1/3 of the croutons in the bottom of a pyrex dish. Place half of the fruit on top, sprinkle with half the sugar and half each of the zests, and finally pour half the juice with a spoon all over the fruit.
- Repeat with croutons, fruit, sugar, zest and juice ending with a layer of pandoro croutons.
- Bake for 35 to 45 minutes or until very golden and easily pierced with a knife.
- Let cool a bit and serve hot or warm with cold cream.
- Keep refrigerated, covered with plastic wrap, for 2 or 3 days.