Peachy Bread Pudding with Rum Sauce

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.

For Topping:

1/2 cup pecans chopped & mixed w/ 1 cup brown sugar

For rum sauce:

1/2 cup butter

1 cup sgar

1 teaspoon vanilla

1 egg

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