Peachy Bread Pudding with Caramel Sauce

Recipe View Preheat your oven to 325°F (165°C). Grease a 9x13-inch baking dish generously. (5 minutes)

Recipe View Prepare the peaches: Roughly chop the peaches and place them in a large mixing bowl. Lightly mash them with a fork to release their juices. (5 minutes)

Recipe View Make the custard base: In a separate bowl, whisk together the sweetened condensed milk and lightly beaten eggs until smooth. Pour this mixture over the mashed peaches and mix well to combine. Stir in the hot water, melted butter, cinnamon, and vanilla extract. (5 minutes)

Recipe View Soak the bread: Gently fold in the torn French bread pieces into the peach and custard mixture, ensuring that each piece is well-coated and moistened. Allow the bread to soak for at least 15 minutes, or up to 30 minutes, to fully absorb the liquid. (15-30 minutes)

Recipe View Assemble and bake: Transfer the bread pudding mixture to the prepared baking dish, spreading it evenly. Bake in the preheated oven until a knife inserted into the center comes out clean, approximately 1 hour and 10 minutes. If the top begins to brown too quickly, tent it loosely with foil. (1 hour 10 minutes)

Recipe View Prepare the caramel sauce while the pudding bakes: In a small saucepan, combine the brown sugar, butter, corn syrup, and rum (if using). Bring the mixture to a boil over medium heat, stirring constantly, until the sugar is dissolved. Reduce the heat to low and simmer for 3 to 4 minutes, or until the sauce has slightly thickened. Remove from heat and cover to keep warm. (5 minutes)

Recipe View Cool and serve: Once the bread pudding is done baking, remove it from the oven and let it cool for at least 10 minutes before serving. Serve warm, drizzled generously with the homemade caramel sauce. (10 minutes)