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Measurements

Peachy Bread Pudding

Yield: 10 servings

1 Loaf French bread, cut into 1 inch cubes (works best with day old bread, that's a bit dry)
1 16-ounce can light sliced peaches, drained
1/2 c Raisins
2 Eggs
2 Egg whites
3/4 c Sugar
1 12-ounce can evaporated skim milk
2 c Skim milk
1/2 ts Cinnamon
1/4 ts Nutmeg
1 ts Butter flavoring
1 ts Coconut flavoring
1 tb Vanilla

Preheat oven to 350'F.

Place bread cubes in a 3-quart baking dish. (I spray with Pam first). Add peaches and raisins to bread, mixing gently. In a bowl, combine eggs and egg whites with sugar and mix well. Add evaporated milk, skim milk, spices and flavorings, and blend well. Pour egg mixture evenly over bread, and press bread with fork so it will soak up liquid.
Bake for 30 to 40 minutes or until done. Insert knife near center; if it comes out clean, its done.

Note: If using fresh peaches, you have to pre-cook the peaches and drain the juice otherwise it will be to liquidy

Sauce
2 Tablespoons light margarine
2 Tablespoons flour
1 cup sugar
1 1/3 cup skim milk
1 Tablespoon rum flavoring

Melt margarine in a small saucepan and add flour and sugar, mixing well. Add milk, stirring constantly. Cook until mixture comes to a boil; boil 1 minute. Remove from heat and stir in flavoring. Serve over hot bread pudding.


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