Peaches 'n Cream Bread Pudding with Bourbon Sauce

Peaches 'n Cream Bread Pudding with Bourbon Sauce

8 cups cubed soft buttery rolls or bread
4 large eggs
1 (12 ounce) can evaporated milk
3/4 cup heavy cream or half-n-half
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups coarsely chopped peaches
1/2 cup finely chopped pecans

Maple Bourbon Sauce
1/2 cup heavy cream or half-n-half
3 tablespoons pure maple syrup
2 tablespoons brown sugar
1-2 tablespoons bourbon

Heat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.

Place bread cubes on a cookie sheet; bake 10 minutes or until toasted. Cool.

In a large mixing bowl, whisk together eggs, evaporated milk, cream, sugar, vanilla, cinnamon and nutmeg until well combined. Stir in bread cubes and peaches and allow to soak for 10 minutes.

Pour mixture into baking dish; top with pecans. Bake 35-40 minutes or until golden brown and just set. Cool on a wire rack.

To make the bourbon sauce, whisk together cream, maple syrup, brown sugar and bourbon, in a small saucepan over medium heat; bring to a boil. Remove pan from heat and drizzle sauce over slices of bread pudding. Serve with vanilla ice cream, if desired.

Makes 12 servings