INGREDIENTS REQUIRED :
1 can (12 ounces) evaporated milk, scalded
1 2/3 cups water
2 eggs
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 teaspoon salt
4 slices buttered bread
1 1/4 cups ripe fresh peaches, sliced, sugared, or frozen, thawed and sugared
METHOD FOR MAKING PEACH BREAD PUDDING
Beat eggs with sugar, flavorings, and salt. Combine the milk and water; beat into the egg mixture. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used. Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean.
1 can (12 ounces) evaporated milk, scalded
1 2/3 cups water
2 eggs
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 teaspoon salt
4 slices buttered bread
1 1/4 cups ripe fresh peaches, sliced, sugared, or frozen, thawed and sugared
METHOD FOR MAKING PEACH BREAD PUDDING
Beat eggs with sugar, flavorings, and salt. Combine the milk and water; beat into the egg mixture. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used. Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean.
