Ingredients:
1 lb brioche, cut into 1″ cubes
3 oz butter
3 cups peaches, peeled, poached and drained
2 cups cut into 1/2 dice, 1 cup pureed
6 eggs
6 oz sugar
1 1/2 pt milk
2 ea vanilla beans, cut in half
1 tsp cinnamon
1 cup sugar
1 qt heavy cream
1/2 cup sugar
Direction:
Cut brioche into 1″ cubes, drizzle with melted butter and toss well to coat. Place on a baking sheet and bake in oven at 350 degrees until lightly toasted. Allow to cool. Combine eggs, sugar and milk. Cut vanilla beans in half and scrape with a knife. Add seeds to mix and whisk vigorously for two minutes. In a bowl, combine toasted brioche and custard. Add diced peaches and peach puree. Generously butter individual soufflé dishes and dust with granulated sugar. Fill individual soufflé dishes with peach bread pudding mixture. Generously sprinkle with cinnamon sugar. Bake at 350 degrees for 35 to 45 minutes. Allow to rest for 10 minutes. Remove individual puddings by inverting. If they should stick, run a knife around the edge. Plate and serve with lightly sweetened whipped cream and fresh berries.
