Peach Bread Pudding w/ Caramel Rum Sauce
2 cups fresh peaches, peeled & finely chopped
1 (14 oz) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 tsp cinnamon
1 tsp vanilla
5 cups French bread, torn into small pieces
1/2 cup brown sugar
1/2 cup butter
2 tbsp light corn syrup
1 1/2 tbsp rum
Combine sweetened condensed milk & eggs, add peaches & mix well. Stir in hot water, melted butter, cinnamon & vanilla. Stir french bread into custard mixture until bread is completely moistened. Pour into greased 9x13 baking dish. Bake @ 325* until knife inserted in center comes out clean, about 1 hour & 10 minutes.
While the pudding id baking, combine brown sugar, 1/2 cup butter, corn syrup & rum in saucepan. Bring to a boil over medium heat & simmer for 3-4 minutes until just slightly thickened. Let cool slightly.
Serve the pudding warm with caramel sauce & whipping cream. Cool & refrigerate any leftover pudding.