- 1 pound slightly stale brioche or challah bread
- Filling
- 4 cups sliced frozen peaches
- 1 cup peach marmalade
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 tablespoons peach schnapps (optional)
- Custard
- 3 3/4 cups LACTAID® Lowfat Milk
- 1 teaspoon vanilla extract
- 2 eggs
- 3 egg yolks
- pinch of salt
- Topping
- 1/2 cup brown sugar
- Preheat oven to 325 degrees F. Butter a 13×9 inch-baking dish, set aside.
- Slice brioche and place on a baking sheet. Bake in preheated oven until golden brown, about 2-4 minutes. Set aside.
- Place filling ingredients in a large saucepan. Simmer over medium low heat for 35-45 minutes or until beginning to thicken. Remove from heat, pour into a heat resistant bowl and refrigerate about 30-40 minutes or lightly chilled.
- Place half of the brioche slices in the prepared pan. Spoon peach mixture over brioche and top with remaining brioche.
- Prepare custard. Whisk LACTAID(R) Low Fat Milk, vanilla, eggs and yolks together in a small mixing bowl. Pour over brioche in the baking dish. Let stand 5 minutes before baking so bread can partially absorb LACTAID(R) Low Fat Milk mixture.
- Sprinkle brown sugar over the pudding and bake 40-45 minutes or until lightly browned.
- Remove from oven and cool at room temperature about 30 minutes before serving.