White Chocolate Bread Pudding with Bourbon-Carmel Peaches

Bread Pudding 
Fully dry out French bread overnight or roast on a sheet pan at 200 degrees until dry, but not browned. Place in well-greased baking pan or casserole dish and set aside. In a large saucepan, on medium heat, bring milk, heavy cream, sugar, bourbon, and vanilla to a strong simmer, stirring constantly so you won’t scorch and burn the mixture. Remove from heat and add chocolates until fully melted. Whisk eggs separately in a large bowl and slowly whisk in ¼ of the heated mixture to the eggs in the bowl. This will temper the eggs and keep them from cooking too fast. Fully incorporate both mixtures and pour on top of bread. Gently push down on the bread mix to make sure the bread absorbs as much liquid as possible. Cover with aluminum foil and cook at 350 degrees for 30 minutes. Remove foil and cook uncovered for at least another 10 minutes-until pudding has no more liquid and starts to “fluff up.”Pudding Instructions
In a large sauce pan on medium high heat, melt butter and add peaches, brown sugar and white sugar. Stir constantly, add the juice of the orange and the bourbon, being careful not to expose the top or side of the pan to the open flame and causing it to flambé. When mixture starts to thicken and slowly bubble, remove from heat and fold in heavy cream.

Peaches
In a large saucepan, on medium-high heat, melt butter and add peaches, brown sugar, and white sugar. Stirring constantly, add the bourbon and juice of the orange, being careful not to expose the top or side of the pan to the open flame and causing it to flambé. When mixture starts to thicken and slowly bubble, remove from heat and fold in heavy cream.