Peachy Bread Pudding with Caramel Sauce Recipe -
Peachy Bread Pudding with Caramel Sauce Recipe

Peachy Bread Pudding with Caramel Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch baking dish Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 35 mins


  1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
  4. 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.
  5. 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.
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  • Cook's Note
  • If you prefer, you can omit the rum and use 2 teaspoons of vanilla extract in the caramel sauce instead.

Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2009

OMG!.. To die for!.. I made this as the recipe stated but added maybe an extra cup of French bread to use it all up and canned peaches. It was delicious; I added some whipped cream and dash of nutmeg on top for presentaion... :)

Most Helpful Critical Review
Jul 11, 2012

I had a lot higher expectations for this dish. I was hoping it would be super flavorful and more exotic than just a regular bread pudding. I love bread pudding, and this one was just ok. I hardly tasted any of the peaches, so that definitely needs to be increased. Once the sauce was cooked, it didn't have a bit of rum flavor to it, so if you like rum, that will need to be increased. The bread pudding cooked nicely and accurately, but I felt like the top sauce overwhelmed it with too much sweetness. I should have gone sparingly instead of pouring the whole amount on top. Overall, it tasted like typical, ordinary bread pudding. To be more accurate to it's title, it will definitely need some modifications.

Sep 08, 2009

04/02/09 I had been wanting to make this recipe for awhile as bread pudding is my ultimate comfort food dessert. Unfortunately, on a cold and blizzardy day in Denver I realized I didn't have any peaches so I substituted pineapple chunks. It turned out great. I also added 2 more eggs than called for in the recipe and the custard turned out perfect. Not too soupy at all. Additional note: I had some very ripe peaches that needed to be used and I was able to make this recipe as written. Fabulous! I added 3 more eggs than called for and also used half and half. I think the more eggs are needed in the original recipe. Wonderful sauce too.

May 08, 2009

This has yet to be one of the best bread puddings yet...As a diabetic I altered the condense milk to a cup of lactose free milk with 10 pkgs of splenda...and half the amount of sugar for the carmel...It still was a dream in our mouths. Our taste buds were thrilled.

Oct 09, 2008

This is a wonderful variation from the plain old bread pudding. I will definitely make it again. The caramel sauce is also great on other desserts.

Jan 25, 2011

Awesome...used canned peaches and it was wonderful!

Sep 22, 2009

Amazing! My hubby and I loved this dessert! I added an extra cup of bread and left the crust on. I also used 2 large peaches and diced them up pretty small. And I can't say enough about the sauce - it's to die for! I highly recommend this recipe and I can't wait to try this recipe with other fruit like apples or pears!

May 26, 2009

Yum! I didn't have enough peaches so I just made it without fruit. I also made 1/2 the recipe except I did use 2 eggs because others had said it needed the extra eggs. It turned out perfect! The caramel sauce is the bomb! Thank you jowolf for giving us your recipe!


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  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 60.9 g
  • 20%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 449 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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