Deliciously seasoned handmade meatballs, tomato sauce, and melted provolone cheese placed on a lightly toasted bread make up the meatball sub.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 10 |
| Yield: | 1 (9×13-inch) baking dish |
Ingredients
- 2 cups fresh peaches – peeled, pitted and halved
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs, lightly beaten
- 1 ¼ cups hot water
- ¼ cup butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups French bread, torn into small pieces
- ½ cup brown sugar
- ½ cup butter
- 2 tablespoons light corn syrup
- 1 tablespoon rum
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
- Chop peaches and place in a large bowl; mash peaches lightly using a fork. Combine condensed milk and beaten eggs in a separate bowl; add to peaches and mix well. Stir in hot water, melted butter, cinnamon, and vanilla. Fold in bread until bread is completely moistened. Transfer mixture to the prepared baking dish.
- Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 1 hour and 10 minutes.
- Meanwhile, make sauce: Combine brown sugar, butter, corn syrup, and rum in a small saucepan. Bring to a boil over medium heat and simmer until just slightly thickened, 3 to 4 minutes. Remove from heat and cover to keep warm.
- Remove pudding from the oven and allow to cool for about 10 minutes before serving. Serve warm with caramel sauce. Cool any leftover pudding completely and store, covered, in the refrigerator.
- You can omit rum and use 2 teaspoons vanilla extract in caramel sauce instead.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 12 g |
| Sodium | 308 mg |
| Sugars | 45 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious with home made heavy whipping cream
This is absolutely delicious. It seems to be the same recipe as this one, in case one needs to credit it. https://www.thespruceeats.com/easy-spiced-peach-bread-pudding-3051806
I have peace jam that did not get real thick. Can I use that for this recipe? Thank you.
enjoyed it, easy, I think will add chopped nuts to it next time
Very yummy
This recipe is a family favorite! Honestly, better than you can find at any restaurant! Normally, I tweak recipes to my own liking but this one is perfect as written! Ok, one small tweak I made was to double the rum in the sauce but that’s just because I like a heavier rum flavor!
Heaven! I’m the kind of person who rarely makes a recipe as written. I’m always looking for ways to infuse and enhance for more flavor and I typically do a thorough read of the reviews for inspiration on alterations. Number one, I used a whole loaf of crusty, 3 day old French bread. It ended up being a little over ten cups. I started with less than that, but it needed all of it to fully absorb the amount of liquid I ended up with since I used 3 fresh, very juicy peaches. Two of them were a little less soft and ripe, so I baked them for 15 min with a little brown sugar, butter, and a mixture of honey, maple syrup, and a dash of rum extract drizzled over. Instead of 1 1/4 cups of just water, I used the liquid from a can of fruit cocktail (just cuz it was what we had on hand) mixed with the liquid leftover from the baked peaches, and water for the remaining amount. I added one extra egg. I ended up with a perfect ratio of bread to custard and it perfectly filled a 9×13 pan. I ended up letting it sit and soak more in the fridge for about an hour while I prepared the rest of dinner. Baking for 1 hour at 325 was just right. Instead of rum in the sauce, I used half rum extract and half vanilla extract and the rummy flavor was just right for me. Served it with vanilla ice cream. One of the best desserts I’ve made, maybe ever. Dad said he was going to the store to buy more ingredients for me to make it again lol.
AWESOME RECIPE! DEFENTLY I WILL MAKE IT AGAIN. THE CARMEL SAUCE IS GOOD ENOUGH TO PUT ON ICE CREAM OR WITH SLICED APPLES. YUMMY!
This turned out incredible. The family loved it. I will make this again. For the caramel sauce i substituted 2 tbs of Crown Royal Peach instead of the rum.
I just finished the recipe the flavoring is delicious, however I added 1 additional cup of water because the bread absorbed the egg batter leaving it dry. Otherwise my early thinking made it all worth it.
So good! We used 2t vanilla instead of rum (as stated in notes) and poured it over the top in the 9×13, turns out delicious every time.
This recipe was very good with a few tweaks as suggested by other reviews, which is why I gave it only 4 stars. The bread pudding itself was a decent base but definitely needed more peaches (I used 1 quart of home-canned but will use 2 next time) and at least 1 additional egg (I used 4, but will use 5 next time). I also reserved the juice the peaches were in and used that instead of water. I used 1 package of hot dog buns which turned out great as it used them up and I didn’t want to go out and buy French bread. I have to agree with the other reviews that the caramel rum sauce is the best part of this recipe – I can’t say enough good things about it & if I could give the sauce 5 stars and the pudding 4, then I would. I think after I make a few adjustments this recipe will be a 5-star for sure and I will definitely be making it again & again.
Inadvertently overcooked it, but still good. I added an extra egg and 1 cup bread per other suggestions. Next time may use canned or frozen peaches as I don’t enjoy peeling fresh peaches!
Fast and easy to make. The pudding itself was lightly peachy and not terribly sweet (which I liked!) The sauce added the super sweet, I liked it both with and without the sauce.
Update on my review, I’ve made it twice now and made a few changes that take this from a great recipe to totally amazing. I doubled the peaches to 4 cups (I used canned since they aren’t in season), added a cup of fresh blueberries, used a mixture of half milk and half peach syrup instead of water, used 5 eggs instead of 3, and 6 cups of bread. It filled a 9 x 13 pan which took about an hour and 5 minutes to bake. All I can say is wow!!! Served it at a family gathering and it was huge hit. The rum caramel sauce is SO GOOD!!! We had it with vanilla ice cream, and it is a new family favorite.
I made it, but used 1 cup frozen peaches and 1 cup mango pieces and minced them before putting in the mixture. I also used pumpkin spice instead of cinnamon and mango flavored rum in the caramel sauce. It was scrumptious.
I used regular milk instead of condensed, coz I was using up some leftover sugar syrup instead of the hot water…. Everything else was according to the recipe. Yum!!
OMgosh…..this is the best! Decadent and delicious…. Since it’s fresh peach season, I made it twice in the last few weeks. I doubled the amount of peaches this last time and it was heaven. What’s not to like about extra peaches? After I poured the caramel sauce on top, I topped it with chopped pecans. Heaven!
Awesome exactly as written
The only change I made was to substitute rum extract for the rum. It was delicious! I used fresh peaches and stuck to the amount of bread called for and it was not soupy at all. Got rave reviews from my husband and daughter! Will certainly make this one again!!
I have never made a Bread Pudding before but this recipe was easy and delicious. It would be very hard to not come out with a dessert that everyone will love.