Ingredients:

  • 500g brioche bread, cut into 1-inch cubes
  • 600g fresh peaches, sliced into 1/2-inch wedges
  • 15ml lemon juice
  • 500ml whole milk
  • 310ml heavy cream
  • 200g granulated sugar
  • 5 large eggs, room temperature
  • 10ml vanilla paste or extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 115g unsalted butter
  • 150g brown sugar
  • 60ml bourbon

Instructions:

  1. Preheat oven to 350°F (175°C). Spread brioche cubes on a baking sheet and toast for 8-10 minutes until dry and slightly golden.
  2. In a large mixing bowl, whisk together 5 eggs and 200g granulated sugar until pale and well-combined.
  3. Gradually whisk in 500ml whole milk, 150ml of the heavy cream, vanilla, cinnamon, and nutmeg to create the custard base.
  4. Toss sliced peaches with 15ml lemon juice. Place toasted bread and peaches into a greased 9x13 inch baking dish.
  5. Pour the custard over the bread and peaches. Gently press down with a spatula to ensure all bread is submerged. Let rest for 10 minutes to absorb.
  6. Bake for 45 minutes on the center rack until the custard is set and the top is a deep mahogany brown.
  7. While the pudding bakes, combine 115g butter, 150g brown sugar, 160ml heavy cream, and 60ml bourbon in a small saucepan over medium heat. Whisk until thickened and smooth. Serve warm over the pudding.