Pudding for Breakfast?

This  Peachy Pecan Pudding recipe makes two pans of bread pudding for a big family dessert or a potluck.  It also makes a hearty breakfast.

Peachy Pecan Pudding

16-ounce loaf stale bread, diced
1 quart milk (more or less)
Juice from canned peaches
About 3 cups canned peaches or other fruit diced (28oz can)
1 cup chopped pecans
4 eggs
1 cup white or brown sugar
1 teaspoon vanilla
1 teaspoon maple flavoring
Butter-flavor spray
*Scatter diced bread in 2 greased 9 X 13-inch baking pans. Drain peach juice and add milk to make 1 quart (4 cups). 
*Scatter peaches and chopped nuts over bread.  
*Whisk together eggs, milk mixture, sugar, vanilla and maple until smooth.
*Pour over bread, spray with buttery spray and bake  30-45 minutes, or until set (as for custard), at 325 degrees. 
*Let cool 10 minutes, then use a serrated knife to cut in squares. 
Makes 16 dessert servings or 8 breakfasts. 
     Options: If using fresh fruits, just cut them up then sprinkle with truvia, agave or sugar and let sit in refrigerator for awhile so the fruits can make their own juice. Apples need to be microwaved for a few minutes to soften. Alternatively use a large cupcake pan and separate the portions after combining 1st three ingredients then continue recipe.