Peach Custard Bread Pudding

Peach Custard Bread Pudding


2 1/2 cups diced fresh peaches
1/4 cup peach nectar
4 to 5 cups soft bread crumbs
2 tablespoons melted butter
4 eggs
1/2 cup sugar
1 3/4 cups half-and-half or whole milk
1 teaspoon vanilla extract

Brown Sugar Vanilla Sauce

1/2 cup brown sugar
2 tablespoons corn syrup
1/4 cup butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla

Put diced peaches in a saucepan with peach nectar; simmer for about 5 minutes, until peaches are tender.
In a 2- to 2 1/2-quart lightly buttered baking dish or rectangular baking pan, arrange bread crumbs. Drizzle bread crumbs with 2 tablespoons melted butter then toss with the peach mixture.

In a bowl, whisk eggs with granulated sugar, milk, and 1 teaspoon vanilla. Pour mixture over bread crumbs, stirring slightly to distribute milk mixture evenly.

Bake at 325° for 1 hour to 1 hour and 15 minutes, until set in center. A larger more shallow pan will take less time than a deeper pan.

Brown Sugar Vanilla Sauce:
Combine all ingredients in a saucepan over medium heat. bring to a boil, stirring frequently.
Reduce to medium-low and let boil for 5 minutes. Remove from heat. Sauce will thicken as it cools.