ST. LOUIS — Peach-Amaretto Bread Pudding
1 loaf Eckert’s French bread, torn into 1.5 inch to 2 inch pieces
1 quart half and half (4 cups)
1 Tbs. unsalted butter, softened
3 large eggs, lightly beaten
1.5 cups granulated sugar
2 tsp. almond extract
4 to 5 peaches, peeled and thinly sliced
1 cup sliced almonds
In a large bowl, combine bread, half and half, eggs, sugar, and almond extract. Cover and chill 1 hour. Preheat oven to 325°F. Grease a 13 × 9 glass baking dish with butter. Fold in peaches and almonds to bread mixture and pour mixture into prepared pan. Bake 1 hour or until set and lightly browned. Let stand 15 minutes before serving with Amaretto Sauce (see below). Makes 10 to 12 servings.
½ cup butter (stick)
1 cup sifted powdered sugar
1 large egg, lightly beaten
¼ cup amaretto
In a 1-quart saucepan, combine butter and sugar and cook until butter melts and sugar dissolves. Gradually stir about ¼ hot mixture into lightly beaten egg. Slowly stir in remaining hot mixture. Cook and stir over medium heat until mixture thickens, about 3 to 4 minutes. Remove from heat. Stir in amaretto. Let cool to room temperature, stirring occasionally. Serve with Bread Pudding. Serves 10 to 12.