Stone Fruit and Berry Bread Pudding with Salted Almond Granola

Perfect for breakfast, brunch or dessert, this bread pudding recipe from our partner Dan Pelosi (@grossypelosi) pairs ripe berries and juicy plums with a crunchy salty-sweet almond granola for a delicious contrast of flavors and textures. The recipe uses a clever technique to bake the granola at the same time as the bread pudding – the Dutch Oven lid is flipped upside down and the granola is baked right on the inverted lid to golden-brown perfection.

1 large loaf of stale challah or brioche bread

1 pound plums (about 6-7 medium), or other stone fruit, cut into eighths

6 eggs

4 cups milk

1 cup granulated sugar

3 teaspoons salt, divided

1 cup blackberries

2 cups rolled oats

1/3 cup olive oil

1/4 cup honey, plus extra for garnish

2 tablespoons brown sugar

3/4 cups coarsely chopped almonds

1/2 teaspoon allspice

Cut the loaf of bread into 1-inch cubes, and place the cubes in a Dutch Oven or large pot. Add the plum slices and toss to combine with the bread. Place eggs, milk, granulated sugar, 2 teaspoons salt and blackberries in the bowl of a food processor fitted with a metal blade (or a blender), and pulse until combined. Pour the berry custard mixture over the bread cubes. Cover the pot with the lid and place in the refrigerator. Allow to sit for a minimum of 30 minutes (and up to overnight) for the bread to absorb the custard.

Meanwhile, in a large mixing bowl, stir together the oats, olive oil, honey, brown sugar, almonds, remaining 1 teaspoon salt and allspice until well combined.

Preheat oven to 350°F.

Remove the Dutch Oven from the refrigerator and take off the lid. Cut a piece of parchment paper slightly larger than the diameter of the Dutch Oven. Place parchment paper over the top of the Dutch Oven, and then invert the lid and place on top of the parchment paper (knob will be inside the pot). Spread the granola mixture evenly on the inverted lid.

Place the covered Dutch Oven in the preheated oven and bake until the granola is deep golden-brown, about 30 minutes. Remove pot from the oven, and carefully remove lid with the granola and discard the parchment paper. Pour the granola from the lid into a small bowl and set aside until ready to serve. Place pot back into the oven, uncovered, and continue baking until the custard is set and bread pudding is golden-brown on top, about 30 minutes longer.

Remove pot from the oven, and let sit for about 10 minutes. To serve, top scoops of the bread pudding with some of the granola, and drizzle with additional honey if desired.