Peachy Bread Pudding with Caramel Sauce

I actually only made the sauce. I saw that this was for a peachy dessert, so I figured it would be good for the Peach Cobbler Cheesecake recipe (Malissa Gray) I made for Mother’s Day. I did not have run, so I used vanilla, but then decided to add a tablespoon of bourbon since that was in the cheesecake. It was easy to make, just be careful not to cook it too long so it does not burn. I put it in the microwave for about 10 seconds just before serving in order to loosen it a bit and to get it warm, again, not wanting it to cook more. It was sweet and I could taste the bourbon just enough for a zing. It was very tasty and everyone loved it. Maybe one day I will make the bread pudding as well. I am sure it must be great as well.

Very yummy 😊

This recipe is a family favorite! Honestly, better than you can find at any restaurant! Normally, I tweak recipes to my own liking but this one is perfect as written! Ok, one small tweak I made was to double the rum in the sauce but that's just because I like a heavier rum flavor!

Heaven! I’m the kind of person who rarely makes a recipe as written. I’m always looking for ways to infuse and enhance for more flavor and I typically do a thorough read of the reviews for inspiration on alterations. Number one, I used a whole loaf of crusty, 3 day old French bread. It ended up being a little over ten cups. I started with less than that, but it needed all of it to fully absorb the amount of liquid I ended up with since I used 3 fresh, very juicy peaches. Two of them were a little less soft and ripe, so I baked them for 15 min with a little brown sugar, butter, and a mixture of honey, maple syrup, and a dash of rum extract drizzled over. Instead of 1 1/4 cups of just water, I used the liquid from a can of fruit cocktail (just cuz it was what we had on hand) mixed with the liquid leftover from the baked peaches, and water for the remaining amount. I added one extra egg. I ended up with a perfect ratio of bread to custard and it perfectly filled a 9x13 pan. I ended up letting it sit and soak more in the fridge for about an hour while I prepared the rest of dinner. Baking for 1 hour at 325 was just right. Instead of rum in the sauce, I used half rum extract and half vanilla extract and the rummy flavor was just right for me. Served it with vanilla ice cream. One of the best desserts I’ve made, maybe ever. Dad said he was going to the store to buy more ingredients for me to make it again lol.