1 cup brown sugar 1/3 cup water 1/3 cup chopped pecans, toasted 2 tablespoons milk 1 1/2 tablespoons butter 1 tablespoon bourbon 2 teaspoons vanilla extract
Combine sugar and 1/3 cup water in a small saucepan over medium-high heat. Cook 5 minutes or until sugar dissolves, stirring constantly. Stir in pecans, milk, butter, and vanilla extract. Reduce heat, and cook 3 minutes or until mixture is thick and bubbly. Flame the bourbon in a separate hot pan and pour over the sauce.
½ bag of frozen peaches – thawed and pulsed slightly in a food processor 2 package Hawaiian rolls, cubed
CUSTARD:
4 eggs 1 ½ cups heavy cream 1 ½ cups whole milk 1 cups sugar 1 ½ teaspoons vanilla extract pinch salt
Pulse the thawed peaches slightly and place in a bowl.
Place cubed Hawaiian rolls in a bowl and pour peaches over the top. Mix well together. Place in a greased 13 x 9 cake pan.
In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over bread pudding; let stand for 30 minutes or until bread is softened.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Allow to cool for 10 minutes or refrigerate overnight in an airtight container.
