Creole Bread Pudding

1 loaf French bread, stale and cut into cubes 3 cups milk 4 medium apples, peeled, cored and cut into cubes 9 oz. raisins 4 eggs 1 can peaches, do not drain 1 1/2 tsp. vanilla 3/4 tsp. nutmeg 1/2 tsp. cinnamon 1/2 pound butter 1 cup sugar

Pre-heat oven to 350° F. Heat milk to almost boiling point, but do not boil. Pour hot milk over the cubed bread. Mix well until all bread pieces are soaked with milk. Place in a greased oven -proof baking dish. Beat butter and sugar until fluffy then add eggs and peaches and beat until well blended then add sugar and stir well. Add vanilla, nutmeg, cinnamon, raisins and apples. Stir together until well blended. Add fruit and egg mixture to bread mixture and stir well. Bake for about 30 minutes or until pudding firms.