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BREAD PUDDING II 
1 loaf French bread
3 c. whole milk
4 med. cooking apples, peeled, cored & sliced thin
10 pitted prunes, chopped
3/4 box raisins (8.8 oz.)
4 eggs
1 can sliced peaches (29 oz.)
1 1/2 tbsp. vanilla
3/4 tsp. powdered nutmeg
1/3 tsp. cinnamon
1 stick butter
1 c. sugar

Heat the milk just to the boiling point (do not boil). Pour warm milk over crumbled French bread; mix well until all bread pieces are soaked in milk. Set bread and milk mixture aside.

Grease a large mixing bowl (Pyrex) with butter, making sure all surface of bowl is coated. Break 4 eggs into the greased bowl, then add the canned peaches. Beat the egg and peach mixture until eggs are well blended. Add 1 cup sugar and stir well. Add vanilla, nutmeg, cinnamon, sliced apples, chopped prunes and raisins while stirring well. After the mixture is well blended, cut 10 thin slices from the stick of butter and stir into mixture. Add the milk-soaked bread and mix very well. Bake in a preheated oven at 350 degrees for 1 hour and 15 minutes. Allow to cool until pudding becomes firm.

CUSTARD SAUCE:

1 egg
1/2 c. sugar
1 tsp. cornstarch
1/2 c. milk
1/2 c. cream
3 tbsp. rum

Beat egg and sugar together over low fire. Dissolve the cornstarch in milk and cream. Beat into the eggs and sugar. Bring to a short boil, then turn flame low. Stir constantly with whisk until thick. Add rum. This is delicious served over your bread pudding.
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