Peachy Bread Pudding with Caramel Sauce

Peachy Bread Pudding with Caramel Sauce

116 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 35 m
jowolf2
Recipe by  jowolf2

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch baking dish

ADVERTISEMENT

Directions

  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.

Share It

Reviews (116)

Rate This Recipe
Traci-in-Cali
53

Traci-in-Cali

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... :)

KathleenO
42

KathleenO

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.

classychica
38

classychica

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.

More Reviews

Similar Recipes

Best Bread Pudding with Vanilla Sauce
(151)

Best Bread Pudding with Vanilla Sauce

Bread Pudding with Praline Sauce
(31)

Bread Pudding with Praline Sauce

Bread Pudding with Whiskey Sauce
(28)

Bread Pudding with Whiskey Sauce

Coffee Liqueur Bread Pudding with Caramel Sauce
(26)

Coffee Liqueur Bread Pudding with Caramel Sauce

Maple Caramel Bread Pudding
(18)

Maple Caramel Bread Pudding

Panettone Bread Pudding with Spiced Orange Sauce
(16)

Panettone Bread Pudding with Spiced Orange Sauce

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 456 cal
  • 23%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 60.9 g
  • 20%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Best Bread Pudding with Vanilla Sauce

>

next recipe:

Coffee Liqueur Bread Pudding with Caramel Sauce