Peach Melba Bread Pudding recipe

Source: Better Homes and Garden Cook Book

8 ounces cream cheese
2/3 cup granulated sugar
4 eggs
1 cup milk
3 tablespoons Amaretto or 1/2 teaspoon almond extract
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups dry bread cubes, cut into 1/2 inch cubes
1 (29 ounce) can peach halves
3 tablespoons seedless raspberry jam
4 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds

Heat oven to 325 degrees F.

In a mixer bowl beat cream cheese and the 2/3 cup sugar with an electric mixer on medium speed until smooth. Add eggs; beat till blended.

On low speed, beat in milk, Amaretto, lemon peel and vanilla extract. Place bread cubes in a greased 12 x 7 1/2 x 2-inch baking dish; pour egg mixture atop. Place peach halves, cut side up, atop egg mixture. (Do not allow egg mixture to flow into center of peach halves.) Spoon 1 teaspoon jam into each peach center.

Combine remaining sugar and cinnamon; sprinkle over peaches. Top with almonds. Bake for 40 to 45 minutes or until set. Cool slightly. Serve warm with Raspberry Sauce or with whipped cream or vanilla ice cream.

Makes 8 servings.

Raspberry Sauce:
1 (10 ounce) package frozen red raspberries, thawed
2 tablespoons granulated sugar
2 teaspoons cornstarch
1 tablespoon seedless raspberry jam
1 teaspoon lemon juice

Sieve raspberries to remove seeds; discard.

In a small saucepan, combine sugar and cornstarch; add raspberries. Cook and stir until thickened and bubbly. Cook 1 minute more. Remove from heat. Stir in raspberry jam and lemon juice.

Makes 1 cup.