Note: Depending on size of the bread loaves, you may need to add or cut back on liquid amounts. More maple syrup and/or schnapps can be added if mixture looks too dry.
Ingredients:
2 large Challah bread loaves, cut into bite-sized pieces
6 large ripe yellow or white peaches, pitted and cut into 1-inch pieces
1 cup sugar, plus a few Tablespoons for topping
½ cup peach schnapps
8 large eggs, well beaten
4 cups milk
1 cup grade A maple syrup
1 stick (8 Tablespoons) cold salted butter, cut into pieces
Cooking spray or a few Tablespoons melted butter
Directions:
- Preheat oven to 350 degrees. Spread bread pieces on baking sheet and toast for about 10 – 15 minutes or until slightly browned.
- Whisk all liquid ingredients together (schnapps, eggs, milk and maple syrup.)
- Add sugar to liquid mixture and stir well.
- In a large bowl, combine toasted bread pieces, liquid mixture and peaches. Fold gently until bread pieces are evenly coated with liquid and the peaches are well distributed. Let sit about 5 minutes for liquid to soak into bread.
- Coat bottom and sides of a large baking dish with cooking spray or butter.
- Turn bread mixture into the dish and gently spread evenly. Dot with cold butter pieces and dust with sugar.
- Bake for about an hour or until pudding is set and top is golden brown.