Prepare custard according to package directions, using sugar and milk. Stir in wine. Cool for 15 minutes. Cut cake into 12 equal slices. Overlap 2 slices on each dessert plate. Top cake slices with some peach slices and 1 to 2 tablespoons of the peach juice. Spoon about 1/3 cup custard sauce over the peaches and then sprinkle with nutmeg.
Recipe courtesy of Sandra Lee