Gena's peachy bread pudding. Photo: Erica George Dines Photography

Part of a continuing summer series by grilling expert Gena Knox.

Growing up in Georgia, my summer jobs always revolved around produce. From the time I was eight years old, I worked selling boiled peanuts, silver queen corn and peaches on the side of the road.

Once I turned 16 and could drive, I began working at a local packing shed, Lane Packing, selling peaches and peach ice cream in their retail department. At the time, it was not air-conditioned, and you can only imagine how sweltering it was in July. I gave tours to Northerners, who were fascinated by the process of packing peaches, and was always entertained when I had to explain exactly what boiled peanuts were.

Needless to say, peaches were ample in our household and we never ran out of ways to cook with them. Fresh peaches not only pair well with grilled meats and seafood, they are also delicious simply grilled on their own.

Three of the state's top-producing peach farms are within a 15-mile radius of my hometown. Lane Packing Company, Taylor Orchards and Pearson Farm all produce top quality peaches, and you are missing out on the taste of summer if you don't order a box to enjoy yourself.

Get my Bourbon Peach Bread Pudding Recipe after the jump.
From Ancho Rubbed Flank Steak with Grilled Peaches to a Bourbon Peach Bread Pudding (below), I hope some of these recipes will make it to your table this Fourth of July.

Bourbon Peach Bread Pudding
with white chocolate sauce

PREP TIME 20 minutes
COOK TIME 50 minutes
YIELDS 9 servings

Pudding
1 1/4 cups one-percent milk
1 12-ounce can evaporated skim milk
3/4 cup brown sugar
1/4 cup bourbon
1 tablespoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 eggs, lightly beaten
2 1/2 cups chopped fresh peaches, peeled (with juice)
8 cups (1-inch cubes) good white bread (not sandwich bread)

Sauce
1/3 cup granulated sugar
2 tablespoons butter
1 cup one-percent milk
2 tablespoons white chocolate chips
1 tablespoon cornstarch
1 teaspoon vanilla

FIRST In a large bowl, combine milk, sugar, bourbon, vanilla, spices and eggs and stir with a whisk. Add peaches and bread and toss to combine. Cover and chill for one hour.

NEXT Preheat oven 350 degrees F. Spoon bread mixture into a 11-inch-by-8-inch baking dish coated with cooking spray. Bake for 50 minutes until set.

LAST To prepare sauce, set a medium saucepan over medium heat and add sugar and butter. In a separate bowl, whisk together milk and cornstarch. Add milk mixture to saucepan and bring to a boil. Reduce heat, stir in white chocolate and vanilla, and cook until sauce is smooth and thickened, about 2-3 minutes. Cut pudding into nine squares, plate and drizzle sauce over each serving.

Get Gena's Planked Salmon and Grilled Peach Salad with Buttermilk Dressing, Grilled Peach and Brie Quesadillas with Lime Honey and Grilled Georgia Peaches with Vanilla Yogurt.

Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site, GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.