While baking, the bread transformed to a custard. You could not even tell that there was any bread in the dish at all. It has a creamy almond custard taste for the bottom component and is topped with peaches, cinnamon, almonds and brown sugar. The picture above does not show the dish with the sauce, but to me it was a vital component to making this dish complete in taste.
In the picture the peaches look to be on top of the custard. I did skip the step of pressing down the slices into the pan, so that task may help to envelope the peach in the bread pudding instead of having it only on top. Either way, I am sure the dish is just as delicious as the other.
Peach Bread Pudding with Amaretto Sauce
adapted from Recipes from American Inns and Bed & Breakfasts
1/4 cup and 2 tbs sugar
1/2 tsp almond extract
15 oz can sliced peaches in heavy syrup, drained
3 1/2 cups cubed bread (1/2 inch square), crusts removed
1 1/2 cups milk
1/2 tsp ground cinnamon
1 1/2 tsp brown sugar
4 1/2 tsp ground almonds
Grease an 8 inch square baking pan and preheat the oven to 350 degrees.
Whisk together milk, eggs, sugar and almond extract. Place cubed bread evenly in the bottom of the prepared pan. Pour in egg mixture, making sure all bread is covered. Then place peach slices on top, distributing evenly and pressing down with a spoon.
In a small bowl, mix together the cinnamon and brown sugar. Then sprinkle on top of the bread pudding. Lastly sprinkle with the ground almonds.
Place pan in oven and bake until a knife inserted in the center comes out clean, which is about 45-55 minutes. While this is baking, you can prepare your sauce.
Ingredients/Amaretto Sauce (makes 1 cup)
1/4 cup half and half
1/2 cup sugar
1 1/2 tsp flour
1/4 cup or 1/2 a stick of butter
2 tsp Amaretto
In a small saucepan, stir together flour and sugar. Add butter and half&half. Then place over medium high heat and stir until butter is melted. Once the mixture comes to a boil, remove from heat and stir in Amaretto.
Place a serving of warm bread pudding in a bowl. Then ladle with some of the sauce and serve.
**LAST YEAR: Shortbread Squares**
Please note that this post is not open to comments since I am on vacation due to the Thanksgiving holiday and am unable to reciprocate or answer any questions.