REC PEACH MELBA BREAD PUDDING
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|Wed, 03-26-2003 - 9:14am|
8 oz cream cheese
2/3 Cup granulated sugar
1 Cup milk
3 Tblsp Amaretto or 1/2 tsp. almond extract..........
1 tsp grated lemon peel
1 tsp vanilla extract
3 1/2 Cup dry bread cubes, cut into 1/2 inch cubes 1 (29 oz.) can peach halves
3 Tblsp seedless raspberry jam
4 tsp granulated sugar
1/4 tsp ground cinnamon
1/4 Cup sliced almonds
Preheat oven to 325 degrees
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.
1 (10 oz.) pkg frozen red raspberries, thawed
2 Tblsp granulated sugar
2 tsp cornstarch
1 Tblsp seedless raspberry jam
1 tsp 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.