Duff's Bread Pudding

1 c. warm water
1 c. coffee mate
3 med. eggs
1/4 c. butter
1/2 c. sugar
1 t. vanilla
1/4 t. salt
4 large frozen peach slices (we always use our canned peaches... it makes no difference)
4 slices white bread (left over doughnuts are fantastic!)
1/4 c. raisins

In small mixing bowl combine water and Coffee Mate; mix until free of any lumps. Add butter and beat 30 seconds. Add eggs and beat 1 minunte. Add sugar, vanilla, salt and peaches and
beat at high speed for one to two minutes. Set aside.

In a non greased casserole dish place 1 1/2 c of the mixture and sprinkle with raisins. Cut the four slices of bread in to 1" squares or so, add and toss lightly. Add remaining mixture, pouring evenly over bread.

Bake 325 degrees for 40 -45 minutes. Remove, cool slightly, and top with nutmeg sauce, which follows.

Duff's Nutmeg Sauce

1/2 c. sugar
1 T. cornstarch
1/2 t. nutmeg
1 c. milk
1/4 c. butter
1 t. vanilla
In a small saucepan, combine sugar, cornstarch and nutmeg. Stir in milk and butter. Cook over medium heat until mixture starts to thicken slightly, then add vanilla and stir constantly until mixture becomes thick. DO NOT BOIL. Remove from heat and pour over bread pudding.

Serves 6 (Yield 1 1/3 c. sauce)