- 8
Ingredients
- 1 lb. brioche or challah bread, cut intio 1" pieces (12 cups)
- 5 Tbsp. butter
- 2 large ripe peaches, pitted and cut into 1/2" pieces
- 1 cup sugar, plus 2 Tbsp. for topping
- 1/4 cup peach schnapps (optional)
- 4 large eggs, beaten
- 3 cups milk
- 1/2 cup grade A maple syrup
- Whipped cream or vanilla ice cream for serving (optional)
Preparation
Step 1
Preheat oven to 350 degrees. Spread brioche on rimmed baking sheet. Toast foir about 15 minutes, turning once or twice.
Melt butter in a large skillet. Reserve 3 Tbsp. of the melted butter.
Add peaches and 1/4 cup sugar to skillet and cook over meidum heat, stirring occasionally, about 15 minutes.
Remove from heat and add schnapps, if desired. Return skillet to heat and cook until sauce is slightly thickened, about 1 minute. Stir in 1/4 cup maple syrup.
In a large bowl, whisk eggs, milk, and 3/4 cup sugar. Add brioche and peach mixture and toss until coated. Let stand 5-10 minutes.
Brush an 8x11 baking dish with 1 Tbsp. melted butter. Add bread pudding and drizzle with remaining syrup and 1 Tbsp. butter. Sprinkle with 2 Tbsp. sugar.
Bake for about 50 minutes, until pudding is set and the top is golden and slightly crusty. Let cool and serve.