French Quarter Bread Pudding

This is from the famous "Court of Two Sisters" in New Orleans.
It's the best I've ever had!
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3cups milk
1 24"loaf of day old French bread cut into 1 1/2 in. cubes (12 cups bread cubes)
1 one-lb. can fancy fruit cocktail, drained and cherries removed
1 29oz.can peach halves, drained and cut into large chunks
2/3 cup raisins (I like white raisins)
1/4cup melted butter
4 large eggs
1 cup sugar
1/2 tsp. vanilla
1 tsp. cinnamon
3/4 tsp freshly ground nutmeg
1/4 tsp. allspice
pinch of salt

Scald the milk in heavy 4 to 5 qt. saucepan. Remove from heat and allow to cool about 5 min. Add bread, fruits and butter.
Mix well. In a separate bowl beat the eggs and add
sugar, spices and salt. Blend into bread mixture. Pour into a well buttered 3 to 4 in. deep casserole. Bake at 350 for about one hr and 10 min, or until knife inserted comes out clean. Serve warm with Bourbon sauce. (recipe follows)
(Egnog sauce, or ice cream is good too)

Bourbon Sauce
1 1/4 lbs. butter (yep!)
1 lb. sugar
9 egg yolks
1/2 cup Half and Half
2 1/2 oz. bourbon ( or sub. 2 tsp. vanilla extract)
4 tsp. corn starch mixed in 1/2 cup cold water

Melt butter and dissolve sugar over double boiler. Let cool slightly. Add egg yolks and whip vigorously so egg does not curdle. Add Half and Half and corn starch mixture. Let cook over double boiler for 5 min. Remove from heat and add bourbon OR vanilla extract.
Serve warm over Bread Pudding.

Kayelle