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Bread Pudding

1 loaf French bread, torn up
16-ounce can light sliced peaches, drained
1/2 cup raisins

2 eggs
2 egg whites (or 1 whole egg)
3/4 cup sugar
12-ounce can evaporated skim milk
2 cups skim milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon butter flavoring
1 teaspoon coconut flavoring
1 Tablespoon vanilla

Preheat oven to 350F.

Place bread cubes in a 3-quart baking dish. Add sliced peaches
and raisins to bread, mixing gently. In a bowl, combine eggs and
egg whites with sugar and mix well. Add evaporated milk, skim
milk, spices and flavorings, and blend well.

Pour egg mixture evenly over bread, and press bread with fork so
it will soak up liquid. Bake for 30 to 40 minutes.


Sauce

2 tablespoons margarine
2 tablespoons flour
1/3 cup sugar
1 1/3 cups skim milk
1 Tablespoon rum flavoring

Melt margarine in a small saucepan and add flour and sugar, mixing
well. Add milk, stirring constantly. Cook until mixture comes to
a boil; boil 1 minute. Remove from heat and stir in flavoring.
Serve over hot bread pudding. Serves 10

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