1 3/4 hours (includes 1 1/4 hours baking time)
If peaches are too soft to peel with a vegetable peeler or paring knife, drop them in boiling water for 10 seconds, transfer them to an ice bath to cool, then drain and peel. If you don't have stale bread, toast cubes of fresh bread in the oven at 350 degrees until just golden and dry, set aside to cool, then proceed with the recipe. Turbinado and demerara sugars are generally available at cooking and baking supply stores. 8 cups (1 1/2 -inch) stale sourdough bread cubes (with crusts left on)
2 cups buttermilk
2 cups heavy cream
2 cups milk
1 cup golden raisins
3/4 teaspoon freshly grated nutmeg
1 1/2 cups granulated sugar, divided
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
2 1/2 pounds ripe but firm peaches (about 8), peeled, pitted and sliced one-eighth-inch thick
1 teaspoon butter
1 1/2 teaspoons vanilla extract
1 teaspoon kosher salt
1/4 cup turbinado or demerara sugar
Heavy whipping cream for drizzling, optional
1. Arrange a rack
in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.
2. In a large bowl,
toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes. Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.
3. Grease a 9-by-13-inch
casserole dish with butter; set aside. Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.
4. Sprinkle the turbinado sugar
over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours. Serve warm or at room temperature. Serve with a drizzle of cream, if desired.