Easy Peach Bread Pudding & Peach Whiskey Sauce

Ingredients

• 1 loaf (14oz) torn French bread
• 2 cans peaches (undrained)
• 1 (14-ounce) can sweetened condensed milk
• 3 large eggs
• 1 cup hot water
• 1/4 cup Crown Royal Peach Whiskey
• 4 tablespoons butter (melted)
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon

Steps to Make It

1. Gather the ingredients.
2. Preheat oven to 325 F.
3. Butter an 11-by-7-inch baking dish or a shallow 1 1/2-quart casserole.
4. Put the torn bread pieces in a medium bowl. Set aside.
5. Place a colander or sieve over a bowl and drain the peaches. Reserve 1/2 cup of the peach juice. Dice the peaches and set the juice and peaches aside. 
6. In a large bowl, combine sweetened condensed milk and eggs; blend well with an electric mixer or whisk.
7. Add the drained diced peaches and the 1/2 cup of reserved peach juice to the milk and egg mixture along with hot water, Peach Whiskey, melted butter, vanilla, and cinnamon.
8. Add the torn bread pieces to the peach mixture and stir gently, moistening the bread completely.
9. Turn the mixture into the prepared baking dish.
10. Bake the peach bread pudding for 1 hour and 10 minutes or until a knife inserted in center comes out clean.
11. Cool the bread pudding slightly and serve warm with ice cream, whipped topping, or a Whiskey sauce.
12. Cover the pudding and store leftovers in the refrigerator.

Whiskey Sauce

Ingredients

• 1 Cup Crown Royal Peach Whiskey
• 1 Pound Butter
• 1 Cup Light Brown Sugar
• 1 Cup white sugar

Steps to Make It

1. In a medium saucepan over medium heat, combine whiskey, 1 pound butter and both cups of sugar.
2. Cook and Stir until sugar dissolves and sauce is smooth.

*Note this made a lot of sauce. Next time I make this I will cut the amount is half.

**Also note if you make the full amount it taste really yummy on Vanilla Ice Cream