Peach & Dried Cherry Bread Pudding Courtesy Of: California Cling Peach Board Peach & Dried Cherry Bread Pudding 8 to 10 Servings 796 mL or 28 oz Sysco Imperial peach slices in light syrup 500 mL or 2 cups Milk 6 Eggs 175 mL or 3/4 cup Granulated sugar 50 mL or 1/4 cup Melted butter 10 mL or 2 tsp Vanilla extract 2 mL or 2 Tbsp Ground nutmeg 1 mL or 1/4 tsp Salt 25 mL or 2 Tbsp Dried cherries or cranberries 2 L or 8 cups Cubed stale raisin bread Drain peaches, reserving syrup. Add enough milk to syrup to make 3 cups (750 mL). Set aside.

Chop peaches. Set aside.

In a large bowl, whisk eggs, sugar, peach-milk mixture, melted butter, vanilla, nutmeg and salt together until smooth. Stir in dried cherries or cranberries and bread cubes. Let stand for 10 minutes.

Fold chopped peaches into bread mixture and pour into buttered 13 x 9-inch (3.5 L) baking pan.

Bake in preheated 350 F (180 C) oven for 60 minutes or until puffed and golden. Serve warm.