Gloria provided:

> Ingredients
>
> 2 cups milk
> 4 cups cubed Cuban bread (1-inch cubes)
> 3 eggs
> 1/2 cup plus 2 Tbsp. sugar, divided
> 1/4 cup [plug expunged] Slivered Almonds, toasted, chopped
> 1 tsp. ground cinnamon
> 1 tsp. vanilla
> 1/4 tsp. salt
> 1 can (8 oz.) peach slices in juice, undrained
> 1 pkg. (8 oz.) [plug expunged] Cream Cheese, softened
> 1/4 tsp. ground nutmeg
>
> Instructions
>
> PREHEAT oven to 350°F. Pour milk evenly over bread in large bowl; stir
> gently. Let stand 5 min.; set aside. Beat eggs lightly in medium bowl.
> Add 1/2 cup of the sugar, the raisins, almonds, cinnamon, vanilla and
> salt; mix until well blended. Pour over bread; mix lightly. Spoon into
> greased 9-inch square baking pan.
>
> BAKE 40 to 45 min. or until center is set and edges begin to pull away
> from sides of pan. Cool.
>
> MEANWHILE, drain peach slices, reserving 1/4 cup of the juice; set
> aside. Beat cream cheese with the reserved peach juice, remaining 2
> Tbsp. sugar and the nutmeg with wire whisk until well blended. Spread
> evenly over warm bread pudding; top with peach slices. Serve warm or
> chilled. Cover and refrigerate leftover bread pudding
>
> Source: Kraft


I like that it doesn't have raisins in it. :-) In _Morning Food from Cafe
Beaujolais_ the author describes tweaking a scone recipe, saying that the
item was originally called "Rich Currant Scones," but the recipe just didn't
seem all that good to her. The solution was to take the currants out.

In this particular recipe, I think I'd prefer to cut fresh (rather than
canned) peaches into chunks and incorporate them throughout the pudding, and
top the hot pudding with caramel (or cajeta) ice cream.

Bob