• Tear the King's Hawaiian Rolls into quarters and place them in the crockpot.
• In a mixing bowl, whisk together the bourbon, eggs, melted butter, salt, brown sugar, and cornstarch until smooth and well combined.
• Pour the custard mixture evenly over the torn rolls. Add the chopped peaches on top.
• Gently fold everything together, making sure the custard reaches the bottom of the crockpot so nothing sticks or burns.
• Cover and cook on low for 2 hours, stirring occasionally to prevent sticking and to ensure the bread soaks evenly.
• Serve warm with bourbon glaze drizzled over the top.

Bourbon Glaze

• In a small saucepan, bring the bourbon to a simmer and let it cook for a few minutes to reduce and cook off the alcohol.
• Remove from heat and let cool slightly.
• Stir into the buttercream frosting until smooth and pourable.
• Drizzle generously over warm bread pudding.