It all started on Tchoupitoulas street in New Orleans......we were young and loving our independence. We experienced every out of the way local dining place that the tourists didn't know existed. We dressed in the high fashion of the 60's and thought nothing of walking down to Maison Blanche in high heels. We could dance until dawn and greet the morning with a Dixie Beer and a cup of red beans and rice. Thus began our experience with bread pudding....from Commander's Palace to the casual atmosphere of The Coffee Pot.....oh yes....we know our bread puddings and this one is, as they say...."the bomb!"
~Lone Star Steakhouse
2 cups fresh peaches, peeled, pitted and chopped
1 (14 oz.) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
Brown Sugar Rum Sauce
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum
Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly. Remove the pudding from the oven and let it cool for about ten minutes before serving.