Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Peach Melba Bread Pudding with Raspberry Sauce
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- #20089
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
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
1 can (29 ounce size) peach halves
3 tablespoons seedless raspberry jam
4 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds
Raspberry Sauce
1 package (10 ounce size) frozen red raspberries, thawed
2 tablespoons granulated sugar
2 teaspoons cornstarch
1 tablespoon seedless raspberry jam
1 teaspoon lemon juice
directions
Preheat 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 and beat until 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 and 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.
For Raspberry Sauce: Sieve raspberries to remove seeds and 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.
added by
JoanneC
nutrition data
Nutritional data has not been calculated yet.
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