Preheat the oven to 350° F. Divide the brioche cubes between 2 baking sheets, toss them with the butter, and bake them in the middle of the oven for 10 minutes, or until they are toasted lightly. Let the brioche cubes cool. In a large bowl whisk together the eggs, the milk, and 3/4 cup of the granulated sugar. Split the vanilla beans lengthwise, scrape the seeds with a knife into the mixture, reserving the pods for another use, and whisk the custard mixture for 2 minutes. In a food processor or blender puree 1 cup of the diced peaches and stir the puree into the custard mixture with the remaining 2 cups diced peaches. Butter eight 1-cup ramekins (each 4 inches in diameter and 2-1/2 inches deep). In a small bowl stir together the cinnamon and the remaining 1/4 cup granulated sugar. Add the brioche cubes to the peach mixture, divide the mixture among the ramekins, and sprinkle the cinnamon sugar over the bread puddings. Bake the bread puddings in the middle of the oven for 30 to 40 minutes, or until they are just set, and let them cool for 10 minutes. In a bowl with an electric mixer beat the cream with 1 tablespoon of the confectioners sugar and the Southern Comfort until it holds soft peaks. Run a knife around the edge of each ramekin and invert each bread pudding onto a heated plate. Spoon some of the Southern Comfort cream onto each plate and dust the bread puddings with the additional confectioners sugar. Serves 8. dess 135