4 Cups peaches cut into bite size pieces
¼ Cup butter
½ Cup white sugar
Melt the butter in a frying pan (don’t brown) and add the sugar and peaches and simmer stirring for 2 minutes. Pour into a large strainer or colander over a bowl and let drain while you prepare the remaining ingredients. This takes some of the juice out of the peaches and makes a wonderful sauce for later.
In a 4 cup measuring cup put in cubed French bread and press down when filling. Put into a 9 inch style greased casserole. When the peaches have drained well toss them with the bread in the baking dish.
Beat together and pour over the bread and peaches. Press down a little:
2 eggs (I used extra large)
1 Cup Milk (I used about ¼ Cup cream as part)
½ teaspoon cinnamon
1/8 teaspoon nutmeg
½ Cup sugar
¼ teaspoon salt
Melt 2 Tablespoons butter and mix with ½ cup of brown sugar and ½ cup of chopped nuts (Walnuts or Pecans are best but optional) Sprinkle over the pudding and press down a little.
Bake 350 for 30-35 minutes. Heat up the drained peach sauce and pour over the servings with ice cream. WOW!