Georgia Peach Commission and Pearson Farm. One of the first dishes I made this weekend was the Bourbon-Peach Bread Pudding recipe from the Southern My Way cookbook authored by Georgia native Gena Knox. Ms. Knox is also this season's "peach expert" for the Georgia peach industry.
The recipe is a rather traditional bread pudding recipe, albeit one spiked with bourbon. Knox also offers a nod to healthier eating in suggesting the use of skim milk as a substitute for cream in the recipe. I didn't do that; I figured I don't eat bread pudding that often, and when I do, I want the full-on real deal. I used some of my Evan Williams Single Barrel Bourbon for the recipe. It's a damn fine, and affordable, single barrel bourbon in case you were wondering.