Ingredients:

  • 3 cups (450g) fresh peaches, diced
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (25g) brown sugar
  • 1/2 tsp (2g) ground cinnamon
  • 1 tsp (5ml) lemon juice
  • 6 cups (300g) brioche or challah bread, cubed
  • 4 large eggs
  • 1 1/2 cups (360ml) whole milk
  • 1/4 cup (60ml) heavy cream
  • 2 tbsp (25g) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (1g) salt
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) brown sugar
  • 3 tbsp (42g) cold unsalted butter, cubed
  • 1/4 tsp (1g) ground cinnamon
  • Pinch of salt

Instructions:

  1. Melt butter in a skillet over medium heat. Add diced peaches, brown sugar, and cinnamon. Cook for 5–7 minutes until the peaches are slightly softened and the juices have reduced into a thick syrup. Stir in lemon juice and remove from heat.
  2. Place the cubed bread into a 9x13 inch baking dish. In a large bowl, whisk together eggs, milk, cream, maple syrup, vanilla, and salt. Pour the custard evenly over the bread, pressing down with a spatula to ensure saturation. Spoon the caramelized peaches evenly across the top.
  3. In a small bowl, combine flour, brown sugar, cinnamon, and salt. Use a fork or pastry cutter to work in the cold butter until the mixture resembles coarse crumbs. Sprinkle the crumble over the peaches.
  4. Bake at 350°F (175°C) for 30–35 minutes until the edges are bubbling and the top is golden brown.