PEACH BREAD PUDDING - remember this makes two 9 x 12 pans of bread pudding, so halve this if you don't want two pans of it.
6 1/4 cups milk 1/2 pound margarine or butter - guess what I use!! lol
1 large can peach slices,drained dash of salt
9 eggs 1 cup raisins (craisins, dried cherries or whatever you like)
4 Tbs vanill extract 1 pound bread
3 1/2 cups sugar Dash of cinnamon
(I use a little less sugar)
Combine milk, peaches and eggs in large bowl and mix. Add salt, vanilla and sugar and mix again. Melt margarine or butter and mix with other ingredients. Sprinkle raisins in bottome of two 9 x 13" pans.
Pull bread apart into small pieces, about 2" squares. I use crust and all. Don't squeeze or mash the bread. Add half of the bread to each pan. Pour half of the egg-milk mixture over bread in each pan, making sure all the bread is thoroughly covered and moist.
Sprinkle lightly with cinnamon.
Bake at 325 degrees until golden brown.
Here is the recipe for the vanilla sauce I sometimes pour over my serving of bread pudding and this can be halved also:
3 cups of milk 1/2 cup sugar
dash of salt 1 Tbs cornstarch
drop of yellow food coloring sprinkle of nutmeg
1 Tbs vanilla extract
Mix milk, food coloring and vanilla in a pan bowl. Mix sugar, salt and cornstarch in another bowl. Add sugar mixture to milk mixture and stir until lumps are gone. Simmer over low heat until thickened. Pour over bread pudding and top with a sprinkle of nutmeg.