This recipe is from Milk Calendar 2009. Bread pudding is one of easy desserts to making .
°2 c (500 ml) freshly or frozen peache, diced
°3/4 cup (180 ml) light brown sugar
°2 tbsp. flour
°1 c (5 ml) ground cinnamon
°4 cups (1 liter) milk
°2 tbsp. (10 ml) vanilla-extract
Heat the oven to 350°F (180°C). Buutter 13 * 9″ (33″ * 23″) glass baking-plate .
Cut the baguette into 1-inch (2 1/2-cm) cubes (you should get 10 to 12 cups/2.5 to 3 liters); Spread in a baking dish. Add the peaches and stir gently until combined.
In a large bowl, whisk together eggs, brown sugar, flour, and cinnamon. Add milk and vanilla and pour over bread and peaches. Gently press the bread with a spatula until it is well coated with the liquid. Leave at room temperature for 10 minutes or until the bread is completely wet.
Bake for about 1 hour, or until bread is puffed and golden and a knife inserted in the center comes out clean. Serve it hot or warm.