Moist and Delicious Peach Bread Pudding

Gather the ingredients. Preheat oven to 325 F. Butter an 11-by-7-inch baking dish or a shallow 1 1/2-quart casserole. Put the torn bread pieces in a medium bowl. Set aside. Place a colander or sieve over a bowl and drain the peaches. Reserve 1/2 cup of the peach juice. Dice the peaches and set the juice and peaches aside. In a large bowl, combine sweetened condensed milk and eggs; blend well with an electric mixer or whisk. Add the drained diced peaches and the 1/2 cup of reserved peach juice to the milk and egg mixture along with hot water, melted butter, vanilla, and cinnamon. Add the torn bread pieces to the peach mixture and stir gently, moistening the bread completely. Turn the mixture into the prepared baking dish. Bake the peach bread pudding for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Cool the bread pudding slightly and serve warm with ice cream, whipped topping, or a dessert sauce. Cover the pudding and store leftovers in the refrigerator.