Fabulously Fruity Bread Pudding

I've been getting lots of requests for this recipe...so here you go. Enjoy!

Note: This is originally just a recipe for Peach Bread Pudding. But last night I put in some frozen fruit (a bag consisting of strawberries, raspberries, blueberries, blackberries, and pomegranate) in addition to the peaches, and it was the best batch yet.  Also, instead of whipping up some chantilly cream to put on top, we used Sweet Cream Blueberry frozen yogurt and it was a perfect complement.  Just so you know.  

Ingredients:

• 4 cups torn French bread
• 1 can (14 ounces) sweetened condensed milk
• 3 large eggs
• 2 to 2 1/2 cups diced canned peaches, juice reserved (I just used a regular can of peaches with the juice. I didn't measure)
• 1/2 cup peach juice
• 1 1/4 cup hot water
• 4 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Preparation:

Preheat oven to 325°. Butter an 11x7-inch baking dish.

In a large bowl, combine sweetened condensed milk and eggs; blend well. Add diced peaches, peach juice, hot water, melted butter, cinnamon, and vanilla (this is also where you would stir in any extra fruit). Tear bread into bite sized pieces and add to bowl.  Stir in, moistening completely. Turn into prepared baking dish. Bake 1 hour and 10 minutes or until a knife inserted in center comes out clean.

Cool slightly and serve warm with ice cream, whipped topping, or dessert sauce. Cover and refrigerate leftovers.

Serves 8.