Stale Bread Dessert with Red Fruit Coulis

Water bath (Bain-marie)

1. Step 1

   Cut the stale bread into cubes and soak it in the milk, heavy cream, and condensed milk. Add the orange zest and let it rest for 2 hours.
2. Step 2

   In a bowl, beat the eggs together with 50 g of sugar until they reach the ribbon stage. Once the desired consistency is achieved, add the peaches (cut into pieces) and the blueberries.
3. Step 3

   Prepare a mold for the water bath, coating it generously with caramel to ensure the dessert stays moist.
4. Step 4

   Mix the creamy preparation with the soaked bread, being careful not to overmix so the bread retains its texture.
5. Step 5

   Place the mixture in the mold and cook it in a water bath in the oven at 200°C (390°F) for approximately 30 minutes.
6. Step 6

   Meanwhile, in a saucepan, cut the plums and prepare a coulis by combining 300 g of water and 100 g of sugar. Once the mixture has reduced by 20%, let it rest and add the red fruit tea bag.
7. Step 7

   Serve the dessert cold with a dollop of chilled cream and the red fruit and plum coulis.