Prep 20 mins
Cook 1 hr 15 mins
Found in the LA Times Food & Drink section. Combines some of my favorite foods & SC peaches are just coming in....Use whole fat buttermilk (a much better product) & heavy cream to lash the individual servings with just before serving. Mmmm... makes summertime worthwhile.
- 8 cups sourdough bread cubes, stale
- 2 cups buttermilk
- 2 cups heavy cream
- 2 cups milk
- 1 cup golden raisin
- 3⁄4 teaspoon nutmeg, freshly grated
- 1 1⁄2 cups granulated sugar, divided
- 2 tablespoons lemon juice, fresh
- 1 teaspoon cinnamon, ground
- 2 1⁄2 lbs peaches, peeled, pitted and sliced one-eighth-inch thick (about 8)
- 1 teaspoon butter
- 6 eggs
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1⁄4 cup demerara sugar (turbinado ok too)
- Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.
- In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.
- Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.
- Grease a 9-by-13-inch casserole dish with butter; set aside.
- Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.
- Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours.
- Serve warm or at room temperature. Serve with a drizzle of cream, if desired.