Ox Bow Carriage House Restaurant Peach Bread Pudding with Rum Sauce

  • 12 oz French bread, toasted and cut into small cubes*
  • 4 cups milk
  • 4 eggs, beaten
  • 2 cups granulated sugar
  • 2 sticks butter, cubed into 1/4-inch slices
  • 4 Tbsp vanilla extract
  • 1 Tbsp almond extract
  • 2 (28 oz.) cans sliced peaches, drained
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Place cubed bread into a large mixing bowl. Add milk, allow bread to soak up milk. Blend sugar into the eggs, then add vanilla and almond extract. Add the egg mixture to the bread, distribute the cubed butter throughout. Add the drained peaches and stir. Pour into a 10 x 13-inch glass baking dish. Bake at 325°s; F for 45 minutes to an hour.

*Plaisance said weighing the bread crumbs is more accurate and consistent. The 12 oz is approximately one whole loaf of French bread, and 1/4 of another loaf.

Rum Sauce Ingredients:

  • 1 1/2 cups granulated sugar
  • 1/2 tsp cinnamon
  • 2 cups heavy cream
  • 1/2 tsp vanilla extract
  • 1 1/2 Tbsp butter
  • 3 tsp cornstarch
  • 2/3 cup water
  • 2/3 cup rum
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Mix cinnamon and sugar together. In a small saucepan, blend the cinnamon-sugar mixture, cream, vanilla and butter. Bring to a simmer and stir until sugar dissolves. Blend cornstarch and water, stir into hot cream and simmer until sauce thickens. Remove from heat and stir in rum.

Makes 8 to 10