Place cubed bread into a large mixing bowl. Add milk, allow bread to soak up milk. Blend sugar into the eggs, then add vanilla and almond extract. Add the egg mixture to the bread, distribute the cubed butter throughout. Add the drained peaches and stir. Pour into a 10 x 13-inch glass baking dish. Bake at 325°s; F for 45 minutes to an hour.
*Plaisance said weighing the bread crumbs is more accurate and consistent. The 12 oz is approximately one whole loaf of French bread, and 1/4 of another loaf.
Mix cinnamon and sugar together. In a small saucepan, blend the cinnamon-sugar mixture, cream, vanilla and butter. Bring to a simmer and stir until sugar dissolves. Blend cornstarch and water, stir into hot cream and simmer until sauce thickens. Remove from heat and stir in rum.Makes 8 to 10 Source: