Just Peachy!

Congratulations to my pal Susan Hoffman of Over the Top Farm in Newlin for winning a well-deserved first prize in the "Dessert and Sweets" category of the Hunt Breakfast recipe contest sponsored by "Foxhunting Life"! Susan's winner was "Andrews Bridge Peachy Bread Pudding," and she was kind enough to share it with all of us.

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:

1. Preheat oven to 350 degrees. Spread bread pieces on baking sheet and toast for about 10-15 minutes or until slightly browned.
2. Whisk all liquid ingredients together (schnapps, eggs, milk and maple syrup.)
3. Add sugar to liquid mixture and stir well.
4. 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.
5. Coat bottom and sides of a large baking dish with cooking spray or butter.
6. Turn bread mixture into the dish and gently spread evenly. Dot with cold butter pieces and dust with sugar.
7. Bake for about an hour or until pudding is set and top is golden brown.
8. 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.