|Fresh peaches/8 canned peach halves||4 Large|
|White bread slice||4|
|Milk||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Scald the fresh peaches with boiling water, then remove the skin.
Halve and pit.
Drain the canned peach halves.
Arrange the bread slices on the bottom of a greased baking dish.
Separate the egg yolks from the whites.
Scald the milk, then strain into a bowl.
Add 3 tablespoons of the sugar.
Allow to cool slightly, then beat in the egg yolks.
Pour over the bread slices.
Bake in a cool oven (300° F) for 25 minutes.
Meanwhile, beat the egg whites until stiff, then fold in the remaining sugar and the cornstarch.
Put the peach halves, cut sides down, on top of the baked egg custard mixture, spoon over the meringue and bake for a further 8-10 minutes, until the meringue is golden brown.