Peach Bread Pudding

Made with French bread and fresh peaches,
this rich and creamy bread pudding is
topped with a warm rum caramel sauce.

Ingredients:
2 cups fresh peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces

CARAMEL SAUCE:
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum

Directions:
Preheat an oven to 325 degrees F.
Grease a 9x13-inch baking dish.
Chop the peaches and lightly
mash them in a mixing bowl.
Combine the 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.
Bake until a knife inserted in the center
of the pudding comes out clean,
about 1 hour and 10 minutes.
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.
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.