Chef Hiroki Inoue, Hiroki, Seattle
1/2 loaf brioche or white bread
2 cups milk
2 eggs, beaten
1/2 cup white sugar
1 tablespoon vanilla extract
1 whole peach
Cut the bread into small cubes and place in a large bowl.
Fill a large measuring cup with milk, add the eggs, white sugar and vanilla and blend well. Pour the liquid over the cubed bread.
Cut the peach into small pieces, leaving the skin on. Fold the cut peach to the bread pudding mixture and let it soak for at least a couple of hours (or ideally overnight) to absorb the peach flavor.
Mound the mixture into a 9-inch pie plate. Make sure that the mixture is mounded in the center of the pan to keep it from spilling over the edges. Bake for 30 to 40 minutes in a 350-degree oven. To determine whether the pudding is cooked through, jiggle the pan and until you see that the entire mixture moves together.
Allow bread pudding to cool 5 to 10 minutes, then sprinkle with powdered sugar. It can be served alone or with a peach slice and whipped cream.