Description
A rich, comforting dessert combining spiced diced peaches, tangy buttermilk custard, and toasted brioche for pockets of gooey fruit and custardy texture, topped with a caramelized sugar crunch.
Ingredients
12 thick-cut slices brioche bread
5 peaches (480g), diced
d4 tbsp salted butter (58g)
2 1/2 tbsp all-purpose flour (20g)
1 tsp cinnamon (2g)
3/4 cup brown sugar (155g)
1/2 cup water (120ml)
1 cup buttermilk (240ml)
1 cup heavy cream (240ml)
1/4 cup granulated sugar (55g)
1 tsp vanilla bean paste (4g)
Pinch salt
4 large eggs
Turbinado sugar, for sprinkling
Instructions
Preheat oven to 350°F (175°C)
Grease a 9×13-inch baking dish with 2 tbsp butter
Distribute brioche slices in the pan
Melt 1 tbsp butter, toss with flour, cinnamon, and 3 tbsp brown sugar
Spread over brioche and bake 10 minutes
Blend peaches, 5 tbsp brown sugar, 2 tbsp butter, water, buttermilk, heavy cream, granulated sugar, vanilla paste, salt, and eggs until smooth
Pour custard over toasted bread, let rest 30 minutes
Sprinkle turbinado sugar on top
Bake 35 minutes or until golden and custard is set
Let cool slightly before serving
Notes
Brioche can be substituted with challah or Texas toast
Peach nectar replaces water for added sweetness
Use whole milk with 1 tbsp lemon juice to mimic buttermilk if needed
For dairy-free: swap butter for coconut oil and heavy cream for coconut cream
Best served warm with vanilla ice cream
Store leftovers covered in fridge up to 3 days
- Prep Time: 30
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 48g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 120mg