Ox Bow Carriage House Restaurant
Peach Bread Pudding with Rum Sauce

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Ingredients

Bread Pudding

  • 12 ounces 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 tablespoons vanilla extract
  • 1 tablespoon almond extract
  • 2 (28 ounce) cans sliced peaches, drained

Rum Sauce

  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons butter
  • 3 teaspoons cornstarch
  • 2/3 cup water
  • 2/3 cup rum

Instructions

  1. Bread Pudding: Place cubed bread into a large mixing bowl. Add milk, allow bread to soak up milk.
  2. Blend sugar into the eggs, then add vanilla and almond extracts.
  3. Add the egg mixture to the bread, distribute the cubed butter throughout.
  4. Add the drained peaches and stir.
  5. Pour into a 10 x 13-inch glass baking dish.
  6. Bake at 325 degrees F for 45 minutes to an hour.
  7. Rum Sauce: Mix cinnamon and sugar together. In a small saucepan, blend the cinnamon-sugar mixture, cream, vanilla extract and butter. Bring to a simmer and stir until sugar dissolves.
  8. Blend cornstarch and water, stir into hot cream and simmer until sauce thickens.
  9. Remove from heat and stir in rum.

Serves 8 to 10.

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

Posted by Annette at Recipe Goldmine 8/4/2001 6:24 pm.

Source: Philip Plaisance, The Ox Bow Carriage House Restaurant at The Myrtles