Almond Peach Bread Pudding

Step 1

Heat oven to 350°F.Toss the cubed bread, peaches and 1/2 of the sliced almonds together in a 9x13 or similar baking pan, lined with parchment paper

Step 2

In a small sauce pan, bring the heavy cream, milk, roughly chopped almonds, sugar and salt to a simmer over medium heat

Step 3

Once the almond mixture begins to simmer and the sugar has dissolved, remove from heat and let stand for 30 minutes.Using a fine mesh sieve, nut milk bag or cheesecloth lined colander, strain the almonds out of the milk mixture.In a medium sized bowl, whisk the eggs and gradually add the almond flavored milk

Step 4

Pour the egg/milk mixture over the pan containing the bread and peaches

Step 5

Press the bread down until it has all been fully submerged in the milk

Step 6

sprinkle the remaining slice almonds on the top.Cover with aluminum foil, and bake in oven until it puffs in the center, and there is no longer any visible liquid, about 45 minutes

Step 7

Remove foil, and bake until the top is lightly browned and the almonds are toasted 10-20 minutes.Serve warm with caramel sauce and vanilla ice cream if desired!