Croissant Peach Breadstuff Pudding As Well As Butter Rum Sauce

OK, this dessert is SERIOUSLY delicious as well as definitely non for the calorie shy. It makes a squeamish big bread pudding and nonetheless it lasted only one eve (thank goodness nosotros had company). It is a creamy, custard-y (but non heavy) breadstuff pudding made alongside croissants as well as fresh peaches. As if that weren't proficient enough, it is topped alongside the most delicious butter rum sauce you lot tin imagine.

4 large (day old) croissants
iii large (ripe) peaches, peeled as well as diced
(1) fourteen ounce tin sweetened condensed milk (not evaporated)
iii large whole eggs + iii egg yolks (well beaten)
1¼ cups hot milk
¼ loving cup butter melted
1 teaspoon solid position down cinnamon
1 teaspoon vanilla extract

Whisk everything together except the croissants as well as peaches. Once mixed well, stir inwards the peaches. Tear the croissants into 1" pieces as well as add together them to the mixture (stir always as well as thence gently, simply to moisten...be careful you lot don't plough the croissants into "mush").

Pour the mixture into a greased 8" x 11" baking dish. Bake inwards a preheated 325 oven for l to sixty minutes (my oven took 55 minutes). A knife inserted inwards the middle of the breadstuff pudding volition come upward out construct clean when the breadstuff pudding is done. Let bead pudding cool for nigh one-half hr earlier serving (or serve it chilled). Top alongside warm butter rum sauce. Refrigerate whatsoever leftovers.

BUTTER RUM SAUCE

½ loving cup dark-brown sugar
½ loving cup butter
two tablespoons lite corn syrup
1 tablespoon rum (I purpose 1 teaspoon rum extract)

While breadstuff pudding is baking, Mix the dark-brown sugar, butter as well as corn syrup inwards a heavy bottomed sauce pan as well as convey to a boil. Immediately plough rut downwardly as well as thence that the sauce simply simmers some the edges and simmer for 1 or two minutes (mine was done inwards 1 minute) or until it is simply slightly thickened. Remove from rut and mix in the rum (or rum extract). Let the sauce cool a niggling earlier you lot purpose it.

NOTE: As the butter rum sauce cools to room temperature (which takes quite a while), the butter may divide from the sauce. If it does, simply rut it upward a niggling as well as whisk it over again (it volition instruct dorsum together).