12 servings
YouTube instructional video is at the bottom.
What you’ll need
10 ounces in weight French bread or regular bread (Stale)
Sugar
Brown sugar
Salt
Large eggs (Room temp)
Whole milk (Room temp)
Evaporated milk (Room temp)
Heavy whipping cream (Room temp)
Unsalted butter
Vanilla extract
Peach extract
Cinnamon
All spice
Bacardi white rum
3 large peaches (Ripened) or two 15-ounce cans sliced peaches in 100% juice
Tools you’ll need
Food processor
Mesh strainer
9 by 13-inch glass or metal pan (Glass preferred)
Preparation of ingredients
French bread
Step 1- Cut 10 ounces in weight of stale French bread or regular bread into medium-sized cubes.
Peaches 1
Note- Once done preparing your peaches, you should have 12 peach pieces altogether. That’s 4 pieces per peach. If you are using canned peaches, you can skip the steps below.
Step 2- Rinse 3 large peaches off with cold water. Take a knife and make a deep incision going around the peach separating the peach into 4 sections. Picture demonstration is below. Separate each section from the seed of each peach.
Step 3- Trim off the red portion of the inside of each peach piece. Carefully peel off the skin of each piece of peach with your fingers.
Step 4- Slice 8 peach pieces that’s from 2 peaches total into thick slices.
Pureeing your peaches
Step 5- Add the sliced peaches from your 2 peaches from step 4 or one 15 ounce can sliced peaches into a food processor. Blend for 30 seconds to 1 minute. Once done you should have 1 and 1/2 cups peach puree. Reserve 1/2 cup peach puree to make the peach rum sauce and 1 cup of peach puree used to make the bread pudding filling.
Peaches 2 (Topping)
Step 6- Chop 4 peach pieces from 1 peach into small bite sized pieces. If you are using canned peaches, add the peach slices into a mesh strainer with a medium sized bowl underneath it to drain the peach juice. From there cut the sliced peaches into small or medium-sized pieces.
Filling
Step 7- Add 1 and 1/2 cups whole milk (Room temp), and 5 large eggs (Room temp) into a large bowl. Stir with a whisk until well combined.
Step 8- Add 5 tablespoons melted unsalted butter, 1 cup evaporated milk (Room temp), 1 cup heavy whipping cream (Room temp), 1 cup peach puree (Room temp), 1/4 cup Bacardi white rum or any other type of rum, 2 teaspoons vanilla extract, 2 teaspoons peach extract, 1 and 1/4 cups sugar, 1 and 1/4 cups brown sugar, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon all spice, and 1/4 teaspoon salt into the same large bowl. Stir all ingredients together with a whisk until well combined.
Step 9- Add your bread cubes into the liquid. Press the bread cubes down into the liquid with a large sturdy spoon until the bread cubes are saturated with the liquid. Cover the large bowl with a lid. Let soak for 10 to 15 minutes.
Assembling and baking the bread pudding
Preheat oven to 325 degrees.
Step 10- Spread 1 tablespoon softened unsalted butter around the bottom and sides of your baking pan.
Step 11- Stir bread pudding filling. Pour the bread pudding filling into your baking pan. Spread the filling around the baking pan with a sturdy spoon or spatula. Shake the baking pan to make the batter more even.
Step 12- Add the chopped peaches on top of the bread pudding filling. Place into a preheated 325-degree oven on the middle rack. Bake for 1 hour.
Step 13- Remove the bread pudding from the oven. If you tap the top of the bread pudding with your fingers and it springs back, that lets you know that the bread pudding is done. Let the bread pudding cool for 4 hours. For best results, let the bread pudding cool completely. Wrap the baking pan with aluminum foil or plastic wrap and place into fridge overnight.
Peach rum sauce
Notes- You can make the rum sauce while the bread pudding is in the oven. For best results, make the peach rum sauce 1 to 2 days in advance.
Preheat fire to medium heat.
Step 14- Add 1/4 cup water, 1/4 cup Bacardi white rum, 3 tablespoons sugar, 1/8 teaspoon salt, 1/2 cup peach puree and a light sprinkle of salt into a small pot. Let simmer for 3 minutes stirring occasionally.
Turn your fire off.
Step 15- Add 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract. Stir until the butter melts. Let the sauce cool completely.
Step 16- To serve the bread pudding, pour the peach rum sauce on top of the bread pudding and spread around with a spatula. From there the bread pudding is ready to be served.
YouTube instructional video
