This is a fairly simple bread pudding, loaded with a ton of fresh yellow peaches. To make it I combined cubes of brioche with sugar, milk, cream, beaten eggs, vanilla extract and diced peaches. I allowed this mix to sit for about 10 minutes to allow the bread to absorb the liquid before placing it in a baking dish. I baked it for about 40 minutes.
I used a large and small melon-baller to scoop out spheres of yellow and white peaches. I macerated them in sugar and lemon juice.
To make the apricot puree, I pitted and cooked the fruit in simple syrup. I pureed the apricots with a hand blender and then ran it through a fine mesh strainer. I chilled the apricot puree which thickened it up.
I made a simple ice cream with whole Madagascar vanilla beans along with a whipped cream using the same vanilla.
Yellow and white peaches - Three Springs
Organic Apricots - Culton Organics