To Toast the Brioche

1. Preheat the oven to 300°.
2. Spread the brioche cubes in a single layer on a large baking sheet. Bake for 12–15 minutes, stirring once halfway through, until the bread feels dry on the outside but has not browned. Remove from the oven and allow to cool slightly.

To Prep the Peaches

1. Dice two peaches into bite-sized pieces.
2. Slice the remaining peach into thin wedges for the top of the bread pudding. If the peaches have beautiful color, leave the skins on for a rustic finish.

To Assemble the Pudding

1. Generously butter a 9×13-inch baking dish.
2. Arrange half of the toasted brioche cubes in the dish.
3. Scatter the diced peaches evenly over the bread.
4. Top with the remaining brioche cubes.
5. Arrange the sliced peaches decoratively across the top.

To Make the Duck Egg Custard

1. In a large mixing bowl, whisk together the duck eggs, duck egg yolks, whole milk, heavy cream, brown sugar, vanilla bean paste, lemon zest, and kosher salt until smooth.
2. Pour the custard evenly over the brioche.
3. Using the back of a spoon or your hands, gently press the bread into the custard so every piece begins absorbing the liquid.
4. Drizzle the melted butter over the exposed brioche and peach slices.
5. Cover and refrigerate for at least 30 minutes or overnight.

To Bake

1. Preheat the oven to 350°.
2. Bake uncovered for 45–50 minutes, or until the custard is just set, the brioche is deeply golden, and the peaches are lightly caramelized. The center should have the slightest wobble—it will continue setting as it cools.
3. Allow the bread pudding to rest for 10–15 minutes before serving.

To Serve

1. Dust lightly with powdered sugar and serve warm with maple syrup or a dollop of softly whipped cream, if desired.

Notes:

1. Toasting the brioche ensures it absorbs the custard without becoming soggy.
2. Duck eggs create a richer, silkier custard thanks to their larger yolks and higher fat content.
3. Assemble the bread pudding the night before and bake it fresh the next morning for an effortless brunch.
4. Freestone peaches work especially well because they’re easy to slice and hold their shape while baking.