1Use a baking pan that is at least 4" deep. I use a 4 1/2" x 12 1/2 x 10 1/2" pan and it holds this mixture perfectly. Spray the bottom and sides of the pan liberally with Pam. Crumble stale french bread loaves into this pan and set aside.
2Use a large mixing bowl and with an electric hand mixer beat eggs first then add sugar gradually and beat until mixture is fluffy. Start on slow speed and gradually increase to highest speed.
3Heat butter until completely melted. Add evaporated milk, water, the drained, diced pears and peaches, (or substitute raisins, nuts, fruit coctail, etc.), vanilla extract and the melted butter into the large mixing bowl with the eggs and sugar mixture. Stir all these ingredients together with a large spoon until the egg and sugar mixture is completely blended into the rest of the ingredients.
4Pour the contents of the large mixing bowl on top of the baking pan of crumbled bread crumbs. Use a large spoon to gently turn over the bread crumbs until the bread crumbs absorbs much of this mixture and are all moist and all of the fruit and/or nut ingredients are evenly distributed among the bread crumbs in the pan. Push all exposed chunks of fruit below the top surface to prevent them from burning or drying out while baking.
5Bake in the center of a pre-heated 400 degree oven for approximately 45 minutes. I bake mine in a convection oven and take 10 minutes off the time. All ovens bake differently so when the top is golden brown the pudding will probably be done.
6While the pudding is baking make the "Rum Sauce for Jo Ann's Bread Pudding" recipe and serve 2 tablespoons of this sauce over 2/3 cup of the bread pudding. ENJOY!
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