Bread pudding, poached nectarines and vanilla sauce

60 min.
329 kcal
SteviaSweet Crystal

There are different varieties of bread pudding all over the world. But have you ever tried it with poached nectarines and vanilla sauce?

Nutritional information per portion



First prepare the basil dressing. Squeeze the lemon and separate the basil leaves from the stems. Roughly coven to 175 °C. Melt the butter and use a little to grease the pan (15 x 20 cm). Cut the bread into 2 cm cubes. Mix the milk, egg, SteviaSweet Crystal and chopped almonds in a large bowl. Add the spices and bread cubes and leave to soak for 10 minutes. Pour the mixture into an oven dish, drizzle with the remaining melted butter and bake in the middle of the oven for about 35 to 45 minutes, until the pudding is set.
Rinse the nectarines well. Cut in half and remove the stones. Cut the halves into wedges and then into triangles. Bring the water, SteviaSweet Crystal and orange juice to the boil. Add the nectarine pieces and orange zest to the hot liquid, cover with a lid or cling film and leave to marinate for 15 minutes.
Finally, prepare the vanilla source. Place the milk, cream, vanilla and SteviaSweet Crystal into a saucepan and bring to the boil. Separate the egg yolks into a bowl. Pour the hot liquid over the yolks, whisking vigorously. Pour the mixture back into the saucepan and, at low temperature, whisk until the mixture thickens and the foam on the top settles.
Serve the bread pudding with the nectarines and vanilla sauce.


Ingredients for 6 servings

25 g butter
150 g rustic bread
400 ml milk
2 eggs
50 g SteviaSweet Crystal 
50 g chopped almonds
1 tsp ground cinnamon
1/2 tsp ground vanilla

Poached nectarines

2 nectarines
50 ml water
25 g SteviaSweet Crystal
1 Zest and juice of 1 orange

Vanilla sauce

100 ml milk
100 ml cream
25 g SteviaSweet Crystal 
1/2 tsp ground vanilla
3 egg yolks