My wife made it with some fresh farm peaches. Easy to make and came out great.

This was delicious and the menfolk raved about it. I used 4 cups sliced fresh peached and 1 cup blueberries, tossed with Splenda, two tablespoons cornstarch, and peach brandy for the fruit. I used plain Greek yogurt instead of sour cream, 2 cups yogurt, 2 eggs. Topped with chopped pecans. It was a soft, warm bread pudding texture and turned out beautifully golden brown. I will make this again using variations on fresh fruit, such as apples and craisins, pears and figs, mandarin oranges and coconut. Absolutely a keeper, a quick and easy dessert that tastes much more complicated than it is! Thanks for posting it.