Peachy Bread Pudding with Caramel Sauce

Peachy Bread Pudding with Caramel Sauce

121
jowolf2 52

"This rich and creamy bread pudding is a truly decadent and comforting dessert."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 35 m servings 456 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

121
  1. 154 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 ha...

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 ...

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 a...

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 car...

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.

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

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 ...

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...

I made this for a family gathering last nite and this dessert WOW'D em...even those who aren't bread budding fans! I added a 2T of peach liquor to the batter for a lil added YUM!

Very good! I added a bit of extra bread than called for. I think it would have been soupy otherwise. And I added just a drop of rum extract to enhance the rum flavor in the sauce.