Rating: 4.5 stars
226 Ratings
  • 5 star values: 167
  • 4 star values: 41
  • 3 star values: 16
  • 2 star values: 2
  • 1 star values: 0

This rich and creamy bread pudding is a truly decadent and comforting dessert.

Recipe Summary

cook:
1 hr 10 mins
additional:
10 mins
total:
1 hr 35 mins
prep:
15 mins
Servings:
10
Yield:
1 - 9x13 inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
CARAMEL SAUCE

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

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  • Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.

  • Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.

  • While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.

  • Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Cook's Note

If you prefer, you can omit the rum and use 2 teaspoons of vanilla extract in the caramel sauce instead.

Nutrition Facts

456 calories; protein 10.1g; carbohydrates 60.9g; fat 19.5g; cholesterol 105.7mg; sodium 449.5mg. Full Nutrition
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