Cinnamon Raisin Bread Pudding (using cream of wheat)

3 cups skim milk
1/2 cup regular, Quick or Instant Cream of Wheat Cereal
3 eggs, slightly beaten
1/3 cup sugar
1 tsp vanilla extract
1/8 tsp ground nutmeg
1(8 1/4 oz) can sliced peaches, drained and coarsely chopped
6 slices cinnamon raisin bread, cut into 1-inch cubes
Prepared whipped topping, optional

In large saucepan, over medium heat, heat milk to a boil; slowly sprinkle in cereal. Cook and stir until slightly thickened, about 1-3 minutes. Remove from heat; let stand 5 minutes.

Stir in eggs, sugar, vanilla and nutmeg. Layer half the cereal mixture, chopped peaches and bread cubes in greased 2 quart round casserole. Repeat layers once. Place casserole in a pan filled with 1 inch depth water.

Bake at 325 F for 35-40 minutes or until pudding is set in center. Serve warm topped with whipped topping if desired.

rec.food.recipes/Robgasdf/1998