Bread Pudding with Fruit - Judy Brown

1 small loaf French bread cut into 1-inch pieces with crust

Place bread in a greased 9 x 13 pan and top with:

1 - 15 oz can of peaches, cubed

1 - 15 oz can of pears, cubed

1 small package dried cherries or raisins or cranberries

Mix together:

2 eggs

2 c sugar

1 tbsp vanilla

1 cube butter, melted

1 lg can evaporated milk

Pour over the bread and let soak for at least 15 minutes. Bake at 350 degrees for 40-45 minutes.

Sauce

1/2 c butter

1 c sugar

1/2 c cream

Cook over low heat for 10 minutes until thickened. Don't boil. Add 1/2 tsp vanilla and a dash of nutmeg. You can pour the sauce over the entire baked pudding or spoon individually on top of each serving. Serve with whipped cream or vanilla ice cream.