Peach Amaretto Bread Pudding

A slightly sweeter bread pudding, with the fresh peaches. prep time does not include one hour chilling time.

Bread pudding:.

Combine the bread and the half-and-half in a large bowl.

Cover and chill for 1 hour.

Grease a 13 x 9 x 2 inch baking dish with 1 tbsp butter.

Set aside.

Combine the eggs , sugar , and almond extract.

Stir well.

Add the egg mixture to the chilled bread mixture , stirring gently.

Gently fold in peaches and almonds.

Pour into the prepared dish.

Bake , uncovered , at 325 degrees for 1 hour or until set and lightly browned.

Let stand 15 minutes before serving.

Serve with amaretto sauce.

Amaretto sauce:.

Combine the butter and sugar in a small saucepan.

Cook , stirring constantly , until the butter melts and the sugar dissolves.

Gradually stir about 1 / 4 of the hot mixture into the egg.

Add to the remaining hot mixture , stirring constantly.

Cook over medium heat , stirring constantly , until the mixture thickens.

Remove from heat , and stir in the amaretto.

Let it cool to room temperature , stirring occasionally.

french bread, half-and-half, unsalted butter, eggs, sugar, almond extract, peaches, sliced almonds, powdered sugar, egg, amaretto