REMOVE from oven and drizzle melted butter over toasted bread cubes. Toss with diced peaches, in a large mixing bowl if necessary.
PACK bread and peaches into a 2 1/2-quart baking dish or into eight 1-cup ramekins.
WHISK eggs, milk and sugar together in a medium bowl until the sugar is dissolved. Add vanilla and cinnamon.
POUR custard over the bread and leave to soak for about 10 minutes.
REDUCE the oven temperature to 350 degrees.
BAKE the pudding until slightly puffed and firm, about 45 minutes.
SERVE with vanilla sauce.
1/4 cup sugar
3 egg yolks
1 cup milk or heavy cream
1 teaspoon vanilla extract
WHISK egg yolks and sugar until pale yellow in color.
POUR milk in a small saucepan and heat over medium heat just to the boiling point.
TEMPER a small amount of the hot milk into the egg mixture and stir to combine. Add remaining milk and stir to combine. Pour back into pan and place back on heat.
COOK stirring continuously with a wooden spoon until mixture coats the back of the spoon. Remove from heat. Strain and place over ice bath to cool.
ADD vanilla extract when cool.
REFRIGERATE to store.
Source: The Greenbrier