Yum – you can’t help but think of summer when you’re enjoying a sweet and juicy peach. Georgia is known as the Peach State. “The world’s largest peach cobbler” is made every year in Georgia, and that cobbler measures 11 feet by 5 feet.
We aren’t beating any world records (that we know of!) but we do think this dessert recipe is pretty incredible. Try it for yourself! Chef loves these over our vanilla bread pudding, but says they’re also quite tasty over froyo or ice cream, or maybe a scone…
Makes 4-6 portions
For the bread pudding
Brioche or egg bread – cut into 3/4” cubes 10 oz. (About 8 cups)
Whole eggs, beaten 5 each
Sugar 1 ¼ cups
Whole milk 1 cup
Whipping cream 1 cup
Vanilla extract 2 tsp.
Amaretto liqueur – optional 1 Tbsp.
Cut bread and allow to dry out slightly. Place in lightly buttered 9”X4” loaf pan
Combine eggs and sugar – mix well
Add remaining ingredients to egg mixture – mix well and pour over bread. Allow to sit at room temperature for 30 minutes and then bake at 325° (No fan) for approx. 60 minutes, or until a toothpick comes out dry. Allow to cool slightly
For the topping
Ripe Washington Peaches – sliced 2 medium peaches
Brown sugar ¼ cup
Butter – soft 1 ½ Tbsp.
Water 1-2 Tbsp.
Combine peaches with brown sugar and butter over low heat and stir gently. Allow sugar to melt to make “caramel”.
Add water if needed to thin sauce. Heat thoroughly.
Arrange bread pudding on serving plates. Top with vanilla ice cream and brown sugar peaches.