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Yield: 12 to 18 servings
Ingredients:
2 cups half and half
2 cups milk
1 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
6 cups 1-inch cubes of day-old bread
4 tablespoons unsalted butter, softened
2 pounds peaches, peeled, pitted and sliced
Method:
Preheat the oven to 325 degrees F.
Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.
In a large bowl, combine the half and half, milk, 3/4 cup sugar, eggs, vanilla and cinnamon. Add the bread cubes and let sit for 15 minutes, stirring occasionally.
While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches and the remaining 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.
Add the warm peaches to the bread mixture and fold gently but thoroughly to combine. Pour into the prepared dish. Bake until golden brown, puffed, and slightly firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.
Serve with Vanilla Ice Cream.
This recipe was featured on the Sunday Dinner Episode of Emeril Green.
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