Instructions:

Ox Bow Carriage House Restaurant Peach Bread Pudding with Rum Sauce

Source: Philip Plaisance, The Ox Bow Carriage House Restaurant at The Myrtles

12 ounces French bread, toasted and cut into small cubes*
4 cups milk
4 eggs, beaten
2 cups granulated sugar
2 sticks butter, cubed into 1/4-inch slices
4 tablespoons vanilla extract
1 tablespoon almond extract
2 (28 ounce) cans sliced peaches, drained

Place cubed bread into a large mixing bowl. Add milk, allow bread to soak up milk. Blend sugar into the eggs, then add vanilla and almond extract. Add the egg mixture to the bread, distribute the cubed butter throughout. Add the drained peaches and stir. Pour into a 10 x 13-inch glass baking dish. Bake at 325 degrees F for 45 minutes to an hour.

*Plaisance said weighing the bread crumbs is more accurate and consistent. The 12 ounces is approximately one whole loaf of French bread, and 1/4 of another loaf.

Rum Sauce
1 1/2 cups granulated sugar
1/2 teaspoon cinnamon
2 cups heavy cream
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
3 teaspoons cornstarch
2/3 cup water
2/3 cup rum

Mix cinnamon and sugar together. In a small saucepan, blend the cinnamon-sugar mixture, cream, vanilla and butter. Bring to a simmer and stir until sugar dissolves. Blend cornstarch and water, stir into hot cream and simmer until sauce thickens. Remove from heat and stir in rum.

Serves 8 to 10.