Peachy Bread Pudding

Preheat oven to 325 degrees F.

Butter a 11 x 14 dish or casserole. (A 9 x 13 pan also works fine.)

Tear bread into a bowl.

In a large bowl combine milk and eggs, blending well. Add diced peaches, juice, hot water, melted butter, cinnamon and vanilla. Stir to moisten completely.

Turn into the prepared pan/dish.

Bake for 1 hour and 10 minutes, covering loosely with foil for the last 15 minutes to keep from over browning on top. It is best to check after 1 hour. Bake until a knife inserted in the center comes out clean.

Cool slightly and serve warm with ice cream or whipped cream.
Also good with caramel or butterscotch sauce.

Keep leftovers in the refrigerator, covered for several days. You can microwave this to reheat.