Start by preparing the crème anglaise. In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat over medium heat until just simmering, then remove from heat.

In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and slightly thickened. Gradually pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil. Remove from heat and stir in the vanilla extract. Strain through a fine-mesh sieve into a bowl and let cool. Cover and refrigerate until ready to serve.

For the fried peaches, heat about 1 inch of vegetable oil in a large skillet over medium heat.

In a shallow bowl, combine the flour, cinnamon, and salt. In another bowl, pour the buttermilk. Dip each peach half into the buttermilk, then dredge in the flour mixture, ensuring they are well coated.

Carefully place the coated peaches in the hot oil, cut side down. Fry for about 3-4 minutes until golden brown, then flip and fry the other side for an additional 2-3 minutes. Remove and drain on paper towels.

In a separate bowl, toss the sourdough cubes with granulated sugar and a pinch of salt. Fry them in the same oil until golden and crispy, about 2-3 minutes. Drain on paper towels.

To serve, place the fried peaches on a plate, drizzle with crème anglaise, and sprinkle with the fried sourdough cubes.