Bread and Peach Pudding

1. 1

   Preheat oven to 200 degrees celsius.

2. 2

   Cut the bread into cubes (about 2 1/2cm)- there's no need to remove the crusts but you can if you prefer - and place into an ovenproof baking dish.

3. 3

   Add the sultanas and peaches; toss to combine.

4. 4

   Drizzle the whisky over the mixture.

5. 5

   Whisk together the eggs, milk, sugar, vanilla and half a teaspoon of cinnamon.

6. 6

   Pour the liquid over the bread mixture.

7. 7

   Sprinkle the remainder of the cinnamon ove the top.

8. 8

   Bake for 35 minutes or until the top is golden.

9. 9

   If it hasn't set place a lid over the dish and return to oven for a further 10-25 minutes or until set.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.