Peachy Bread Pudding with Caramel Sauce

PEACHY BREAD PUDDING WITH CARAMEL SAUCEPeachy_bread_Pudding

Submitted by Jan Keyton, Highlands Ranch Rotarian

Ingredients

  • 2  cups    fresh peeled, pitted & halved peaches
  • 1  (14 oz) can sweetened condensed milk
  • 3               eggs – lightly beaten
  • 1¼ cups   hot water 
  • ¼  cup      butter, melted
  • 1  tsp        cinnamon
  • 1  tsp        vanilla
  • 4  cups     french Bread torn into small pieces 

Directions - Pudding

  1. Preheat over to 325°. Grease a 12×7 baking dish (for a deeper-dish pudding) or a 9 x13 baking dish (for a thinner pudding).
  2. Chop peaches & lightly mash them in a mixing bowl.
  3. Combine sweetened condensed milk, eggs, add to peaches, mix well.
  4. Stir in hot water, melted butter, cinnamon & vanilla.
  5. Stir French Bread into custard mixture until bread is completely moistened.
  6. Pour into baking dish.
  7. Bake for 1 hour & 10 minutes until knife inserted in center comes out clean.

Directions - Caramel Sauce

  • ½ cup brown sugar
  • ½ cup butter
  • 2 T light corn syrup
  • 1 T rum
While pudding is baking, combine all ingredients in saucepan, bring to boil over medium heat & simmer 3 to 4 minutes until thickened. Cool slightly. Remove pudding from oven, let cool about 10 minutes before serving. Serve warm with caramel Sauce.

Nutritional InformationPeachy_bread_Pudding_nutrition

Servings: 10

Serving size: 1/10 recipe (3 oz)