Peach Bread Pudding


1 & 1/4 cups ripe fresh ABBOTT PEACHES, sliced.
1 can (12 ounces) evaporated milk, scalded
1 & 2/3 cups water
2 eggs
½ cup granulated sugar
½ teaspoon ground nutmeg
1 teaspoon vanilla
¼ teaspoon almond extract
½ teaspoon salt
4 slices buttered bread

Beat eggs with sugar, flavorings, and salt. Combine the milk and water; beat into the egg mixture. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used.

Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean.