Peach cobbler bread pudding

Preheat the oven to 350.

To peel the peaches easily, freeze them 30 minutes, then let sit 5 minutes; they peel without a water bath. Chop into bite-sized pieces.

Cook the peaches in a skillet with a little butter, brown sugar, cinnamon, a touch of vanilla and a squeeze of lemon (nutmeg optional) for no more than 5 to 6 minutes, until the sugar dissolves, the juices are bubbly and the peaches start to cook down. Turn off and cool slightly.

For the custard, whisk whole milk, heavy cream, sugar, 6 eggs and a little vanilla well; no cinnamon, so the peach flavour comes through.

Chop the challah bread; a rich eggy bread is wanted.

Layer about half the bread, about half the custard and half the peaches; repeat with the bread and custard, saving the remaining peaches to serve on top.

Let sit about an hour, or overnight, so the bread soaks up the custard.

Cover lightly and bake at 350 for 30 minutes, uncover and bake an additional 30 minutes. It comes out puffy and deflates as it sets.

Warm the reserved peaches until syrupy and pour over the bread pudding; serve with a scoop of ice cream.