PEACHY BREAD PUDDING WITH CARAMEL SAUCE

Submitted by Jan Keyton, Highlands Ranch RotarianPeachy_bread_Pudding

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

Procedure

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.

Carmel 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 till thickened. Cool slightly. Remove pudding from oven, let cool about 10 minutes before serving. Serve warm with Carmel Sauce.

Servings: 10

Nutrition Facts:  Serving size: 1/10 of a recipe (3 ounces).

Peachy_bread_Pudding_nutrition