Instructions: Heat the milk to the boiling point but do not boil. Pour warm milk over crumbled French bread; mix well until all bread pieces are soaked in milk. Set bread and milk aside.

Grease an ovenproof dish with butter making sure all surfaces of dish are coated.

Break 4 eggs into a bowl, add canned peaches. Beat the egg and peach mixture until eggs are well blended. Add 1 cup sugar and stir well. Add vanilla, nutmeg, cinnamon, sliced apples, chopped prunes and raisins stirring well.

After the mixture is well blended, cut the butter into thin slices and stir into the mixture. Add the milk soaked bread, mix well.

Pour all into a dish and place in preheated oven for 1 hour and 15 minutes at 180C (350F). Allow to cool until pudding becomes firm.

Bourbon Sauce
Cream the butter and sugar in a double boiler, add the egg and stir rapidly so the egg doesnt curdle. When well mixed allow to cool. Add bourbon mix and serve.

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