Croûte aux pêches - Baked Peaches

Another lovely and wonderfully simple recipe from Monet's Table. The bread toasts wonderfully, browning on the bottom, and the juices drawn out of the peach by the melting sugar and butter spills over and soaks into the bread, caramelizing underneath. Each bite is a soft, buttery, sweet bite with a satisfying crunch. Really good!

6 slices of bread, crusts removed (pieces should fit the size of the peach, ie: all fit in the pie plate)

3 ripe peaches, cut in half and pitted

6 Tbsps. or 6 tsps. sugar, or to taste

1⁄2 cup (4oz/114gr) butter, cut into 6 pieces

1. Place oven rack to the middle position. Preheat the oven to 325°F.
2. Generously butter an 8inch pie plate and arrange bread in it, plopping a peach half, cut side up, in the middle of each piece.
3. In the cavity left by the pit, add sugar, however much you'd like, distributed evenly in each peach, topped by a piece of butter.
4. Bake for 20 minutes or until the peach is cooked through.
5. Serve warm or cold.