8 slices of Pullman Brioche, ½ inch slices
2 lbs peaches, pitted and halved
1 stick of butter, softened
1 jar plum jam, for spreading
1 liter heavy whipping cream
2 cups milk
1 tablespoon vanilla extract
4 eggs and 6 egg yolks, extra
½ cup sugar and 2 tablespoons sugar, extra
Preheat oven 300 degrees Fahrenheit
Spread brioche slices with butter and jam. Stack them on top of each other and then cut into quarters. Set aside 10 peach halves and slice up the rest. Arrange brioche and peaches in two, 12- cup capacity ovenproof dishes.
Place five 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 until it turns into custard. Strain out lumps if needed. Pour the custard over the brioche and peaches and sprinkle with sugar, one tablespoon per dish.
Make a bain marie by filling a large dish with one inch of water. Place the brioche pudding dishes into the water bath.
Bake for one hour and 20 minutes, until custard is set.
May be served warm or cold.
Recipe by Cheryl Ng Collett of ittybittyfoodies.com
Ingredients provided by Artizone