Fresh peach season is in full swing and grocery stores everywhere are overflowing with the soft, fuzzy fruit. If you’ve only ever paired peaches with ice cream or sliced them into cobbler, then we have a recipe for you! This soul-comforting dessert starts with big hunks of brioche, a soft buttery bread, mixed with handmade plum jam and slices of fresh peaches, all topped with a custard sauce and more jam and peaches.
The easy-to-transport dish is perfect for a backyard barbecue at the neighbor’s house – serve it hot or cold with a big scoop of Honeybush Sorbet from Savoy Sorbet or Vanilla Kulfi-Ice Cream from Kaurina’s Kulfi & Ice Creams!
Brioche Bread & Butter Pudding with Fresh Peaches & Plum Jam
8 slices of Brioche Pullman, ½ inch slices from Empire Baking Company
1 stick of unsalted butter, softened from From the Grocer
1 jar Plum Jam from JJ&B – Jellies Jams & Butters
1 liter heavy whipping cream from From the Grocer
2 cups whole milk from County Line Farms
1 tablespoon vanilla extract from From the Grocer
4 whole eggs plus 6 egg yolks from Busy B’s Market
½ cup sugar plus 2 tablespoons sugar from From the Grocer
2 lbs. peaches, pitted and halved from Larken Farms
Preheat oven 300 degrees Fahrenheit.
Spread brioche slices with butter and jam. Stack them on top of each other and then cut into quarters. Cut 5 peaches into halves and remove the pits – set aside the 10 halves. Slice up and pit the remaining peaches. Arrange brioche quarters and peach slices in two 12-cup capacity ovenproof dishes. Place 5 peach halves on the top of each dish and add a spoonful of plum jam in the peach pit cavity. In a saucepan over high heat, add cream, milk and vanilla until the mixture comes to a boil. Set aside.
In a large bowl, whisk eggs and egg yolks with sugar until well combined. Slowly add the hot cream mixture to the egg mixture and whisk well till it turns into custard. Strain out lumps if needed. Pour the custard evenly over the brioche and peach dishes, then sprinkle each dish with one tablespoon of sugar. Make a bain marie by filling a large dish with 1 inch of water. Place the brioche pudding dishes into the water bath. Bake for 1 hour and 20 minutes until the custard is set.
Preparation time: 25 minutes / Start to finish: 1 hour 45 minutes
This recipe was created by Cheryl Ng Collett
Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates and lists great restaurants in Dallas for the whole family.
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*All photos in this blog show actual Artizone ingredients.