Peachy Bread Pudding with Caramel Sauce Tasty Recipes

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Peachy Bread Pudding with Caramel Sauce

"This rich and creamy bread pudding is a in reality decadent and comforting dessert."

Ingredients :

2 cups sparkling peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, gently overwhelmed
1 1/four cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
four cups French bread, torn into small pieces
CARAMEL SAUCE
1/2 cup brown sugar
half cup butter
2 tablespoons light corn syrup
1 tablespoon rum

Instructions :

Prep : 15M	Cook : 10M	Ready in : 1H35M

Preheat an oven to 325 levels F (one hundred sixty five tiers C). Grease a 9x13-inch baking dish.
Chop the peaches and gently mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; upload them to the peaches and mix properly. Stir within the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture till the bread is absolutely moistened. Turn the pudding into the organized baking dish.
Bake until a knife inserted within the center of the pudding comes out clean, about 1 hour and 10 minutes.
While the pudding is baking, integrate the brown sugar, half cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for three to 4 mins or until simply slightly thickened. Let cool slightly.
Remove the pudding from the oven and let it cool for about ten mins before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it within the refrigerator.

Notes :

If you prefer, you can miss the rum and use 2 teaspoons of vanilla extract inside the caramel sauce as a substitute.
Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it frivolously, and make easy-up simpler.

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