Preheat oven to 375. Cut bread into 1 inch squares, spread on a baking sheet, and toast in the oven until light brown, about 8 minutes. Remove from oven and drizzle with melted butter. Toss with diced peaches in a large mixing bowl. Pack bread and peaches into a 2-1/2 quart baking dish or eight 1 cup ramekins.
Reduce oven heat to 350. Whisk together eggs, milk, and sugar in a medium bowl until sugar is dissolved. Add vanilla and cinnamon. Pour custard over bread and leave to soak for 10 minutes. Bake pudding until slightly puffy and firm, about 45 minutes. Serve with vanilla sauce.
Whisk eggs yolks and sugar together until pale yellow in color. Pour milk in small saucepan and heat over medium heat just to the boiling point. Temper a small amount of the hot milk into the egg mixture and stir to combine. Add remaining milk and stir to combine. Pour back into pan and place on heat. Cook stirring continously with a wooden spoon until mixture coats the back of the spoon. Remove from heat. Strain into a small bowl and place over an ice bath in a larger bowl to cool. Add vanilla and bourbon when cool.
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