9 leftover dinner rolls
1 1/2 cups milk
1/3 cup sugar
1 teaspoon almond extract
21 ounce can peach pie filling
Cut rolls into 1/2 inch cubes. Place cubes in a sprayed 8-inch square baking pan.
In a bowl, combine eggs, milk, sugar, almond extract and 1 cup peach pie filling. Mix well. Pour over roll cubes. Press down with a spoon to make sure all of the roll cubes are covered with egg mixture; let soak for 30 minutes. Bake at 350°F 30-40 minutes.
Heat remaining pie filling and serve over warm pudding.