Spray either a 3.5 quart casserole slow cooker or a 6 quart oval slow cooker with non-stick cooking spray or butter bottom and sides. Set aside.
Add dried out bread pieces and diced peaces to the slow cooker.
Cut the butter into pats and place the pats of butter evenly over the top of the bread,
In a medium mixing bowl, whisk together the remaining ingredients (except for the powdered sugar) to create a custard.
Pour custard mixture evenly over the top of the bread and toss lightly and then press the moistened bread down into the slow cooker making sure all of the bread is absorbing the custard.
Cover and cook on LOW for 4 to 5 hours or until the center of the bread pudding is no longer runny.
Dust individual servings of bread pudding with powdered sugar before serving.
Notes
* You can also use fresh peaches. If using fresh peaches use 1/4 cup of either apple juice, peach nectar or water in replacement of the reserved canned peach juice. ** Topping the bread pudding with vanilla ice cream or whipped cream takes this dessert over the top. I love the cold ice cream melting over the hot bread pudding!