Peach Bread Pudding

I whipped this up for Andrew's going away dinner.  Susan said "It was the best dessert she's ever had...even at a fine dining establishment."  Who know how many glasses of wine she'd had when she said that, but I must admit, it was pretty tasty.  Here's the recipe!

Ingredients:
3 whole Eggs
3 Tablespoons Butter, Melted
2 Tablespoons Vanilla
2-½ cups Half-and-Half, Or Milk
2 cups Sugar
2 cups Fresh Peaches, Pitted And Diced
1 pound Sourdough Bread, 1" Cubed
½ cups Pecans, Chopped (optional)

½ cups Butter
1 cup Sugar
1 teaspoon Vanilla
1 whole Egg
3 Tablespoons Rum, Or To Taste

Directions:
1. Preheat oven to 325 degrees F.
2. In a large bowl beat 3 eggs, add 3 tablespoons melted butter, 2 tablespoons vanilla, and 2 1/2 cups half and half.
3. Add 2 cups sugar slowly, stirring until it is dissolved.
4. Add peaches and bread, mixing well. Allow mixture to soak into bread 30 minutes.
5. Spread a bit of butter in a 9 X 13 X 2-inch pan or dish.
6. Pour in the bread mixture, and sprinkle on pecans if using.
7. Bake uncovered 50 to 60 minutes, or until knife inserted in center comes out clean.
8. For rum sauce: Cream 1/2 cup butter with 1 cup sugar. Add 1 teaspoon vanilla. Stir in 1 egg, then add rum. Stir over low heat for about 5 minutes. Serve warm over individual servings of pudding.

The recipe came from Tasty Kitchen...such a good source for recipes!