Ingredients
Scale
- FOR CROUTONS
- 6 tbsp. butter
- 1 c. sugar
- 1/4 c. water
- 4–5 slices brioche bread, toasted and cubed
- FOR PEACH COMPOTE
- 3 c. peaches (frozen or fresh)
- 1 c. sugar
- 1/4 c. water
- 1 tsp. cinnamon
- 1 tsp. cornstarch
- vanilla ice cream for sundaes
Instructions
- For the croutons
- Line baking sheet with parchment paper and set aside.
- 1. In a large pot, melt the butter on medium heat. Once the butter has melted add the sugar, water, and stir until dissolved. Continue to stir until the sugar turns into a light amber color and remove from heat. Add the bread a handful at a time and use a rubber spatula to lightly stir the bread crumbs to make sure they are evenly coated. Turn to the baking sheet and separate so they are not touching. Allow to cool for 10 minutes before serving.
- For the peach compote
- 1. In a medium sauce pan on medium heat, add the peaches, water, and sugar and stir so the sugar dissolves. Allow to simmer so the peaches can release their flavor into the compote for about 5-7 minutes. Add the cornstarch and cinnamon and stir to make sure that cornstarch dissolves as well. Simmer for another 5 minutes and the sauce will thicken. Remove from heat and allow to cool before serving.
- Serve the compote and dessert crouton with vanilla ice cream
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4