1 c. warm water
1 c. Coffee Mate or non-dairy creamer
3 eggs
1/4 c. butter
1/2 c. sugar
1 tsp. vanilla
1/4 tsp. salt
4 lg. frozen peach slices, chopped
4 slices white bread
1/4 c. raisins

In large mixing bowl, combine first 2 ingredients and mix until free of any lumps. Add butter and beat 30 seconds. Add eggs and beat 1 minute. Add sugar, vanilla, salt and peaches. Beat at high speed 1 to 2 minutes. Set aside. In a non-greased casserole dish, place 1 1/2 cups of mixture and sprinkle with raisins. Then add bread (cut in 1 inch squares). Lightly toss. Pour remaining mixture over bread and sprinkle with cinnamon. Bake 40 to 45 minutes at 350 degrees. Remove from oven. Cool slightly and top with nutmeg sauce.

NUTMEG SAUCE:

1/4 c. sugar
1 tbsp. cornstarch
1/2 tsp. nutmeg
1 c. milk
1/4 c. butter
1 tsp. vanilla

In small sauce pan, combine first 3 ingredients. Stir in milk and butter. Cook over medium heat until mixture starts to thicken slightly. Then add vanilla and stir constantly until mixture becomes very thick. Do not boil. Remove from heat and pour over bread pudding. May cook in microwave in glass sauce pan stirring often and watching carefully so mixture does not boil over.