Peach Sundaes With Dessert Croutons

• FOR THE CROUTONS:
• 6 Tablespoons Butter
• 1 cup Sugar
• 1/4 cups Water
• 5 slices Brioche Bread, Toasted And Cubed
• FOR THE COMPOTE:
• 3 cups Sliced Peaches (frozen Or Fresh)
• 1/4 cups Water
• 1 cup Sugar
• 1 teaspoon Cornstarch
• 1 teaspoon Cinnamon
• Vanilla Ice Cream, For Serving

1. For the croutons:
2. Line a baking sheet with parchment paper and set aside.
3. In a large pot, melt the butter on medium heat. Once the butter has melted add the sugar and water and stir until dissolved. Continue to stir until the sugar turns into a light amber color then remove from heat. Add the bread a handful at a time and use a rubber spatula to lightly stir the bread cubes to make sure they are evenly coated. Turn the bread cubes out of the pan onto the baking sheet and separate so they are not touching. Allow to cool for 10 minutes before serving.
4. For the peach compote:
5. In a medium saucepan on medium heat, add the peaches, water and sugar. Heat over medium heat and stir so the sugar dissolves. Allow the mixture to come to a boil them reduce heat to a simmer 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.
6. Serve the compote and dessert croutons on top of vanilla ice cream.

croutons, butter, sugar, ubc, bread, peaches, ubc, sugar, cornstarch, cinnamon, vanilla ice cream

Taken from tastykitchen.com/recipes/desserts/peach-sundaes-with-dessert-croutons/ (may not work)