Stop. The. PHONE. Put down whatever you’re doing because, holy-moley, do I have a treat for you! Even if you’re not a morning person, you’ve got to admit that breakfast is arguably one of the most awesome meals of the day. Seriously. Think about it. When else do you get to eat deliciously flaky pastries, sweet syrupy pancakes, or savory bacon and eggs and call it a meal? Aside from brunch… or breakfast for dinner… but all of those still have the word breakfast in them so *slams hand down on the table* point proven!
So what’s this delicious breakfast treat I’ve been building up to? I’ve got two words for you: Breakfast. Loaf. But this ain’t your Grandma’s breakfast loaf. This is stuffed breakfast loaf! STUFFED. Breakfast. Loaf.
We’re talking sweet yeast bread filled with thick, homemade vanilla bean pudding, sweet nectarines, and baked to crispy perfection. Yeah, I drooled a little bit too just writing that last sentence.
You KNOW you need this in your life… Ok, maybe not need but want, definitely want.
And the easy braiding will give you extra awesome points with anyone you choose to share this with. Not that you have to share it. I promise I won’t tell if you don’t.Print
Nectarines and Cream Breakfast Loaf
- Yield: 1 loaf
- Category: Breakfast
For the sweet bread:
- 1 tbsp. active dry yeast
- 5 1/2 tbsp. (80 grams) unsalted butter
- 1 cup milk
- 1/3 cup + 1 tsp. granulated sugar
- 4 cups all purpose flour
- 1 tsp. ground cinnamon
- 1 egg (for brushing before baking)
For the vanilla pudding filling:
- 1 vanilla bean
- 1 cup heavy cream
- 2 egg yolks
- 1 tbsp. cornstarch
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
For the nectarine filling:
- 2-3 nectarines
- 2-3 tsp. granulated sugar
- 1 tbsp. cornstarch
- In a bowl in the microwave, melt your butter for the dough. Add the milk and continue heating the mixture until warm. Stir in the active dry yeast and 1 teaspoon of granulated sugar and allow to sit for 5-10 minutes, or until the mixture is frothy. In a large bowl, stir together all the dry ingredients for the dough (flour, sugar, and cinnamon). Pour in the yeast mixture and knead until no longer sticky. Allow to rise in a warm place in a greased bowl for about an hour, or until double in size.
- To make the vanilla pudding filling, heat the heavy cream over low-medium heat in a small saucepan. Cut your vanilla bean in half and scrape out the seeds into the cream. In a large bowl, whisk together your egg yolks, cornstarch, and granulated sugar. Pour the hot cream into your bowl, and whisk until completely lump free. Pour the mixture back into your saucepan and continue heating until thick (5-8 minutes). Transfer the pudding to a bowl, whisk in the vanilla extract, and allow to cool completely.
- Wash and dice your nectarines into small pieces. Transfer your diced nectarines to a small saucepan, stir in the granulated sugar (the amount depends on how sweet your nectarines are) and cornstarch, and cook over medium heat until tender.
- Roll your dough into a rectangle on a lightly floured surface until it’s about 1/3″ thick. Use your fingers to create two shallow lines down the length of the dough so you have 3 equal sections. Fill the middle section with your vanilla cream (you’ll probably have more than your able to use so be careful not to overfill!) and nectarines leaving an inch of space at either end. Cut the outer sections into inch wide strips. Fold the top and bottome over the filling, and begin braiding the loaf by crossing your outer strips over the middle alternating from side to side.
- Allow the dough to rise another half an hour before baking at 410F/210C for 20-25 minutes, or until golden brown.
Recipe adapted from Bake, No. 4, 2015, pg. 30