peaches and cream bread pudding

How To Make peaches and cream bread pudding

• Step 1
  in a 3 quart rectangular baking dish arrange bread slices, peaches, and cream cheese cubes. In a large bowl, whisk together eggs, milk, whipping cream, sugar, vanilla, cinnamon, salt, and nutmeg; pour evenly over bread mixture. Cover and chill overnight.
• Step 2
  Preheat oven to 350°. Before baking, let bread stand for 15 minutes at room temperature. Uncover; bake for 40 to 50 minutes or until set.
• Step 3
  Just before serving, drizzle bread pudding with caramel sauce and sprinkle with pecans. Makes 12 servings
• Step 4
  to make cubing easier, place cream cheese in the freezer for 15 to 30 minutes. Caramel sauce: in a medium heavy pan stir together 3/4 cup packed Brown sugar, 1/2 cup whipping cream, 1/2 cup butter and 2 tablespoons light color corn syrup . bring to boiling over medium high heat, whisking occasionally; reduce heat to medium. Boil gently for three minutes more. Remove from heat. Stir in 1 teaspoon vanilla. Let cool for 15 minutes. Store any leftover sauce in an airtight container in refrigerator for up to one week.
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