Ingredients:
- 8 cups bread, cubed
- 3 eggs
- 3 tablespoons butter, melted
- 1 cup vanilla yogurt
- 1 cup milk
- 2 cups sugar + 2 tablespoons
- 2 cups fresh peaches, peeled, pitted, and diced
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
Caramel Sauce:
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
Instructions:
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, beat 3 eggs. Add melted butter, yogurt, and milk. Slowly add 2 cups of sugar, stirring until dissolved. Mix in the diced peaches and cubed bread, ensuring they are well coated. Allow the mixture to soak into the bread for about 30 minutes.
- In a small bowl, stir together 2 tablespoons of sugar and 1 teaspoon of cinnamon.
- Pour the soaked bread mixture into the prepared 9×13-inch baking dish. Sprinkle the cinnamon sugar mixture evenly over the top. Cover the dish loosely with buttered foil.
- Bake in the preheated oven for 20 minutes. Then, remove the foil, sprinkle the chopped pecans over the top, and continue baking until the top is golden and the center is set, about 20-25 minutes longer.
- While the bread pudding is baking, prepare the caramel sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar. Bring the mixture to a boil, then reduce the heat to low and simmer until the sauce thickens, about 5 minutes.
- Once the bread pudding is done baking, remove it from the oven. Serve each portion of bread pudding with a generous drizzle of warm caramel sauce. Optionally, serve with a scoop of vanilla ice cream for extra indulgence.
- Enjoy your delicious peach bread pudding with homemade caramel sauce.