Title: Peachy bread pudding
 Categories: Desserts, Low-fat
      Yield: 10 Servings
 
      1    Loaf French bread, cut into
           -1 inch cubes
      1    16-ounce can light sliced
           -peaches, drained
    1/2 c  Raisins
      2    Eggs
      2    Egg whites
    3/4 c  Sugar
      1    12-ounce can evaporated skim
           -milk
      2 c  Skim milk
    1/2 ts Cinnamon
    1/4 ts Nutmeg
      1 ts Butter flavoring
      1 ts Coconut flavoring
      1 tb Vanilla
 
  Preheat oven to 350'F.
  
  Place bread cubes in a 3-quart baking dish. (I spray with Pam first).
  Add 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 (I use my hands). Bake for 30 to 40 minutes.
  Insert knife near center; if it comes out clean, its done.
  
  Sauce
  
  2 Tablespoons light margarine 2 Tablespoons flour
    1 1/3    cup 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.
  
  Nutritional info per serving: 276 calories, 11% fat (3.5 grams), 73%
  carbohydrate, 16% protein. by Holly Berkowitz Clegg This stores well
  in the fridge and reheats well in the microwave. I would not suggest
  freezing, as it is a custard.
  
  A double batch of this can be made in those turkey roaster pans.
  Reheat at 300'F for 20 minutes. We made this for our Garden Club
  Christmas Boutique that served 300, and everyone loved it.