Peachy Bread Pudding with Rum Sauce

A favorite!

Prep Time: 20mins. ✦ Bake Time: 45-60mins. ✦ Serves: 10-12

For the Bread Pudding:

  • 3 whole eggs
  • 3 Tbsp. butter, melted
  • 2 tsp. vanilla
  • 2-½ C. whole milk or ½ & ½
  • 1-½ C. sugar
  • 2 C. fresh peaches*, cubed
  • 1 lb. buttermilk white bread,  crusts removed & cubed.

For Topping:

  • ½ C. pecans chopped
  • 1 C. brown sugar

For Rum Sauce:

  • ½ C. butter
  • 1 C. sugar
  • 1 tsp. vanilla
  • 1 egg
  • 3 Tbsp. rum


Preheat oven to 325℉.

In large bowl beat eggs, melted butter and vanilla with the milk. Slowly add in sugar stirring till dissolved. Fold in peaches and bread, mixing thoroughly to combine.

Allow to soak for at least 30 minutes (or overnight). Distribute in individual ramekins or in large baking pan.

Combine pecans and brown sugar. Then sprinkle 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 butter with sugar. Add in vanilla. Stir in egg then rum. Cook over low heat stirring frequently for about 5 minutes. Serve warm over individual servings.

*Cook’s Note: Apples can be substituted if peaches are out of season.