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1
For the bread pudding: Preheat the oven to 350 degrees F. Grease a baking dish with butter.
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2
Add the cubed bread.
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3
In a small saucepan, melt 4 tablespoons butter.
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4
In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together.
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5
Add the eggs and whisk again until thoroughly combined.
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6
Pour the custard over the bread and allow to soak for a few minutes.
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7
Press the bread into the liquid to help absorb.
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8
Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes.
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9
Stick a paring knife into the center of the pudding.
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10
If it comes out with liquid stuck to the knife, cook for a few minutes more until firm.
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11
Remove the bread pudding from the oven and allow to cool a bit.
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12
For the peach sauce: In a large saucepan over medium-low heat, melt the butter.
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13
Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves.
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14
Allow to simmer until the mixture begins to thicken and darken, about 2 minutes.
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15
Stir while cooking to avoid burning.
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16
Add the heavy cream and stir to combine.
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17
Allow to heat through and thicken, about 2 minutes.
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18
If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce.
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19
Remove from the heat and keep warm.
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20
For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar.
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21
Stir and cook until the sugar is melted.
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22
Remove from the heat and add the orange liqueur and dark rum.
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23
Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.
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24
To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl.
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25
Pour the peach sauce over top, and then the rum sauce.
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26
Garnish with a dollop of creme fraiche and a small sprig fresh mint.
