Peach Melba Bread Pudding with Rum Sauce

Time: 90 minutes

This dessert is an “everything” dessert – tasty, simple, healthy and perfect for nearly every occasion. Enjoy.

Music Selection: Michael Buble – You’re The First, the Last, My Everything


4 cups heavy cream

3 large eggs, beaten

½ cup brown sugar

3 Tbsp maple syrup

1 Tbsp cinnamon

1 Tbsp vanilla extract

4 cups baguette, cut up in 1 inch cubes

2 cups sliced peaches (drained)

1 ½ cups fresh raspberries (more for topping if you like)

¼ cup soft butter
Rum Sauce:

1 cup butter

1 cup heavy cream

1 cup brown sugar

½ cup spiced or dark rum

1 Tbsp vanilla extract


Preheat oven to 350 degrees.

Butter a 9 x 13 baking pan. Add in the cubed bread.

In a bowl, mix the eggs, 4 cups cream, brown sugar, maple syrup, cinnamon, and vanilla. Pour over the bread and toss until it is all coated well.

Add the peaches and raspberries, and gently mix.

Place in oven and bake for one hour (until it is bubbling and the center is not runny). Remove from the oven.

When ready to serve, in a small pot, mix the rum sauce ingredients and whisk until it thickens to your desired consistency.

To serve, spoon the bread pudding in a bowl and drizzle on the rum sauce. This is also great with a little vanilla ice cream!

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