Baked Peach Breakfast Pudding

Ingredients:

3 cups of fresh ripe Fredericksburg Peaches, thinly sliced.
2 cups of whole milk.
2 cups of cakecrumbs (may substitute breadcrumbs).
1 cup of dark brown sugar.
¼ cup of unsalted butter.
2 medium eggs, beaten.
¼ teaspoon of cinnamon.
1/8 teaspoon of cinnamon.
Pinch of salt.
Ice cream.

Preparation Instructions:

Preheat your oven to 350°F (175°C).

Scald the milk, then stir the hot milk into the cakecrumbs.

Add the butter and mix thoroughly until incorporated

Mix the salt, sugar, eggs and cinnamon with a whisk; then stir into the cakecrumb mixture.

Fold in the sliced peaches.

Butter a casserole dish, then pour in the mixture, dash with cinnamon

Bake at 325 F for 55-65 minutes or until set.

Serve with Blue Bell ice cream