Peachy Pecan Pudding
This recipe makes two pans of bread pudding for a big family dessert or a potluck. It also makes a hearty breakfast.
16-ounce loaf stale bread, diced
1 quart milk (more or less)
Juice from canned peaches
About 3 cups canned peaches, diced
1 cup chopped pecans
1 cup white or brown sugar
1 teaspoon vanilla
1 teaspoon maple flavoring
Scatter diced bread in 2 greased 9 X 13-inch baking pans. Drain peach juice and add milk to make 1 quart (4 cups). Scatter peaches and shopped nuts over bread.
Whisk together eggs, milk mixture, sugar, vanilla and maple until smooth. Pour over bread, spray with buttery spray and bake 30-45 minutes, or until set (as for custard), at 325 degrees. Let cool 10 minutes, then use a serrated knife to cut in squares. Makes 16 dessert servings or 8 breakfasts.