Instructions: Drain peaches & reserve 1/4 cup juice. Chop peaches.

In a greased 13 x 9 baking dish, combine bread cubes, raisins & chopped peaches.

Blend milk, Egg Beaters, sugar, margarine, vanilla, cinnamon & reserved peach juice. Pour over bread mixture. Bake at 350F for 45-50 minutes or until knife inserted in the center comes out clean.

Serve pudding warm & topped with warmed raspberry jam.

(Raspberry syrup can be substituted for the jam).

NOTES : We tried this last week & it was very good. Leftovers reheat well in the
microwave.

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