Name: Breakfast Bread Pudding with Peaches and Vanilla-Buttermilk Syrup
Yield: 8
Ingredients: 3/4 c. sugar -; 1/2 vanilla bean -; 1 tbsp. lemon juice (from about 1/2 lemon) -; 6 large ripe yellow peaches -; 1 loaf challah or brioche -; 1 1/4 c. milk -; 1 1/2 c. heavy cream -; 1/2 c. sugar -; 1/2 vanilla bean -; 1 tsp. nutmeg -; 3/4 tsp. kosher salt -; 2 large eggs -; 6 large egg yolks -; 2 tbsp. sugar -; 1/2 c. heavy cream -; 3/4 c. buttermilk -; 1/2 c. sugar -; 2 tbsp. sugar -; 1 tbsp. cornstarch -; 1/2 tsp. baking soda -; 1 vanilla bean -; 1/2 tsp. kosher salt -

Ingredients for - Breakfast Bread Pudding with Peaches and Vanilla-Buttermilk Syrup

1. 3/4 c. sugar

2. 1/2 vanilla bean

3. 1 tbsp. lemon juice (from about 1/2 lemon)

4. 6 large ripe yellow peaches

5. 1 loaf challah or brioche

6. 1 1/4 c. milk

7. 1 1/2 c. heavy cream

8. 1/2 c. sugar

9. 1/2 vanilla bean

10. 1 tsp. nutmeg

11. 3/4 tsp. kosher salt

12. 2 large eggs

13. 6 large egg yolks

14. 2 tbsp. sugar

15. 1/2 c. heavy cream

16. 3/4 c. buttermilk

17. 1/2 c. sugar

18. 2 tbsp. sugar

19. 1 tbsp. cornstarch

20. 1/2 tsp. baking soda

21. 1 vanilla bean

22. 1/2 tsp. kosher salt

How to cook deliciously - Breakfast Bread Pudding with Peaches and Vanilla-Buttermilk Syrup

1 . Stage

To make peach sauce: In a medium saucepan over medium-high heat, bring sugar and 1/2 cup water to a simmer, stirring until sugar dissolves. Reduce heat to medium-low; stir in vanilla bean and lemon juice. Add peaches and simmer gently until softened, 10 to 12 minutes. Let cool slightly, remove vanilla, then use a slotted spoon to transfer half of peach mixture to bowl of a food processor. Pulse 4 to 5 times, until mixture is a chunky sauce; set aside for assembly. Reserve the rest of peaches and their juices in a dish, and refrigerate until ready to serve.

2 . Stage

Preheat oven to 350 degrees F. Toast bread slices in a single layer on a rimmed sheet tray until just golden and dried out, 8 to 10 minutes. Flip slices and toast 5 to 7 minutes more.

3 . Stage

To make custard: Meanwhile, in a medium saucepan, combine milk, cream, sugar, vanilla bean, nutmeg, and salt. Bring to a simmer over medium heat. Remove from heat, cover, and let steep 20 minutes. Remove vanilla.

4 . Stage

Whisk eggs and yolks in a medium bowl, then whisk into steeped milk-cream mixture.

5 . Stage

To assemble: Grease a deep pie dish. Arrange 3 to 4 pieces of bread on bottom of dish, spread 1/2 cup peach sauce on bread layer, and repeat with remaining bread slices and peach sauce, ending with bread slices.

6 . Stage

Slowly pour custard into dish, gently pressing down on bread as needed so it absorbs custard (pudding may need to sit a few minutes before adding more custard). Discard any leftover custard. Cover and let sit at least 40 minutes or overnight in the refrigerator.

7 . Stage

Preheat oven to 350 degrees F. Sprinkle top of pudding with 2 tablespoons sugar and garnish with a few gratings of nutmeg. Bake until golden, puffed, and set, 45 to 50 minutes. Transfer to a rack and let sit 20 minutes.

8 . Stage

To make vanilla-buttermilk syrup: In a medium saucepan, cook cream, buttermilk, sugar, and cornstarch over medium heat, stirring, until sugar melts. Increase heat to medium-high and bring to a boil, stirring occasionally, 2 minutes more. Remove from heat and whisk in baking soda, vanilla bean, and salt; mixture will foam and froth. Let sit 2 minutes.

9 . Stage

Serve pudding immediately with reserved peaches and vanilla-buttermilk syrup.