Large Photo: Peach Bread Pudding
- 4 cups torn French bread
- 1 can (14 ounces) sweetened condensed milk
- 3 large eggs
- 2 to 2 1/2 cups diced canned peaches, juice reserved
- 1/2 cup peach juice
- 1 1/4 cup hot water
- 4 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Tear bread into a bowl.
In a large bowl, combine sweetened condensed milk and eggs; blend well. Add diced peaches, peach juice, hot water, melted butter, cinnamon, and vanilla. Stir in, moistening completely. Turn into prepared baking dish. Bake 1 hour and 10 minutes or until a knife inserted in center comes out clean.
Cool slightly and serve warm with ice cream, whipped topping, or dessert sauce. Cover and refrigerate leftovers.