Peach Bread Pudding with Caramel Sauce


Serves 10


2 cups fresh peaches, peeled, pitted and halved
1 (14 oz.) can sweetened condensed milk
3 eggs
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups rustic bread torn into small pieces

Caramel Sauce

1/2 cup brown sugar
1/2 cup unsalted butter
2 Tablespoons light corn syrup
1 Tablespoon rum


Preheat oven to 325 degrees F. Grease a 9x13 inch baking dish.

Chop the peaches and lightly mash them into a mixing bowl. Combine the sweetened condensed milk and eggs. Mix. Stir in the butter, cinnamon and vanilla. Add mashed peaches and mix. Add the bread chunks into the mixture and stir until the bread is completely moistened. Pour the pudding into the baking dish.

Bake about 1 hour and 10 minutes.

While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup and run into a small saucepan. Bring to a boil over medium heat and simmer for 3-4 minutes or until the mixture is slightly thickened. 

Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Store leftovers covered in the refrigerator.