INGREDIENTS:

Makes 2 (9 x 13-inch) pans. 1 (5 1/2 oz.) can peaches, drained & crushed 9 eggs 4 tbsp. vanilla 3 1/2 c. sugar 1/2 lb. butter Dash salt 1 c. raisins 1 1/2 lb. bread (1 loaf)

DIRECTIONS:

Combine milk, peaches and eggs in bowl, and mix. Add salt, vanilla and sugar, and mix again. Melt butter and mix with other ingredients. Sprinkle raisins into 2 (13 x 9 x 2-inch) pans. Pull slices of bread apart into smaller pieces, about 2 x 2-inch. Do not squeeze or mash. Add half of the bread to each pan. Pour half of egg and milk mixture to bread in each pan, making sure all bread is thoroughly covered and moist. Sprinkle lightly with cinnamon. Bake at 325 degrees until golden brown. Top with sauce.

VANILLA SAUCE FOR BREAD PUDDING:

6 c. milk
1 drop yellow food coloring
2 tbsp. vanilla
1 c. sugar
Dash salt
2 tbsp. cornstarch
Sprinkle nutmeg

Mix milk, food coloring and vanilla in mixing bowl. Mix sugar, salt and cornstarch separately, and add to liquid mixture. Mix until lumps are gone. Simmer sauce until it thickens. Pour over bread puddings and top with sprinkle of nutmeg.
Serves a crowd. For family size, cut recipe in half.

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