3 c. milk
7 extra-large eggs
1 c. granulated sugar
1 tsp. vanilla
8 oz. white bread, torn into pieces (like croutons)
1 small can sliced peaches

Heat oven to 350°F. Pour pudding, in large bowl, whisk together milk, eggs, sugar and vanilla until well blended. Place bread in 2-quart baking dish. Sprinkle with 1 small can of drained, sliced peaches. Pour milk mixture over peaches. Cover with foil.

Bake 30 to 45 minutes. Remove foil and continue baking 10 minutes.

Yield: 8 servings.

Vanilla Sauce:

3/4 c. granulated sugar
2 tbsp. cornstarch
1/2 c. + 1 1/2 tsp. water
2 to 3 drops of yellow food color (optional)
1 1/2 tsp. vanilla

For sauce; in small saucepan, combine sugar and water. Mix well. Bring to a boil over medium heat. In small bowl, mix cornstarch, water, and food color until cornstarch is completely dissolved (add water if no color is used). Add to saucepan, stirring constantly until mixture thickens. Serve over pudding.