PREPARATION:

Method

1. Preheat the oven to 350 degrees F.
2. Transfer French toast cubes to a 9 by 11-Inc.h baking dish and set aside.
3. Heat the milk in a saucepan until bubbly and scalded.
4. In a large bowl, whisk together the 1/2 cup brown sugar and the eggs. Slowly add the hot milk, whisking constantly. Add the vanilla and the peach syrup, whisk to combine.
5. Arrange the fruit over the toast bread cubes. Mix in two bags of oatmeal.
6. Pour the egg mixture evenly over the bread-oatmeal mixture.

For the topping

1. In a small bowl, combine the remaining two bags of oatmeal, the remaining 1/2 cup brown sugar and butter. Mix together until moistened and crumbly.
2. Top bread pudding with crumble and bake until the custard sets, about 35-40 minutes. Let rest for 15 minutes.
3. Spoon the pudding into dessert bowls and serve.

   Learn more about Foraging for Meals in Your Pantry.

4. Learn more about sustainable food choices with our Eat Green Guide.

5. This recipe was featured in the Operation Emeril episode of Emeril Green.