Ingredients
Scale
- 10 c. White Texas Bread, cubed
- 8 eggs
- 1 c. heavy cream
- 1 1/4 c. milk
- 1/4 c. sugar
- 1 tbsp. cinnamon
- 1/2 tsp.rum extract
- 1 tsp. vanilla extract
- 1/2 tsp. nutmeg
- 4 tbsp. butter, melted and cooled
- 2 1/2 c. peaches, diced
- 1/2 c.pecan pieces
- SAUCE
- 1 stick butter
- 1/2 c. brown sugar
- 3/4 c.vanilla bean ice cream
- 1 tsp. vanilla extract
- pinch of salt
Instructions
- Place the cubed bread in large mixing bowl. In a separate mixing bowl, whisk together the eggs, cream, and milk until yolk and milk is evenly mixed. Whisk in the sugar, cinnamon, rum extract, vanilla extract, melted butter, and nutmeg until evenly mixed.
- Pour the egg mixture on top of the bread along with the 2 cups of diced peaches. With a large wooden spoon, lightly toss the bread with the milk mixture. Place in the refrigerator and allow to sit for 30 minutes. Meanwhile, pre-heat the oven to 350 Degrees.
- Spray or grease a large casserole dish and pour the bread into the casserole dish, evenly. Sprinkle the other 1/2 cup of peaches on the top of the bread mixture along with the 1/2 cup of pecan pieces. Bake in the oven on the middle rack for 30-45 minutes until the middle of the pudding is set and a toothpick is inserted and comes out clean.
- In a small sauce pan on low to medium heat, melt the stick of butter and add the brown sugar. Stir until the brown sugar is completely dissolved into the butter (should like caramel). Add the ice cream and stir until the ice cream has dissolved. Allow to simmer for 3-5 minutes while continuously stirring. Remove from heat and add the vanilla extract Serve on top of the bread pudding as desired.