For Bread pudding:
3 whole eggs
3 tablespoons melted butter
2 teaspoons vanilla
2 1/2 cups whole milk or 1/2 & 1/2
1 1/2 cups sugar
2 cups fresh peaches cubed (apples can be substituted if peaches are out of season)
1 lb buttermilk white bread, crusts removed & cubed.
1/2 cup pecans chopped & mixed w/ 1 cup brown sugar
For rum sauce:
1/2 cup butter
1 cup sgar
1 teaspoon vanilla
3 tablespoons rum
preheat oven to 325 degrees F.
In large bowl beat 3 eggs, 3 tablespoons melted butter, 2 teaspoons vanilla, 2 1/2 cups milk. Slowly add 1 1/2 cups sugar stirring till dissolved. Add peaches & bread & mix. Allow to soak for at least 30 minutes ( may soak overnight ) Distribute in individual ramekins or in large baking pan. Sprinkle pecan/ brown sugar mix over top just before baking. Bake uncovered for 45-60 minutes or until knife inserted in center comes out clean.
Prepare rum sauce:
Cream 1/2 cup butter with one cup sugar. Add 1 teaspoon vanilla. Stir in egg then rum. Cook over low heat stirring frquenly for about 5 minutes. Serve warm over individual servings