Peach Bread Pudding

yield: 8 cups (16 servings) by Phyllis Ginsberg

The peaches and Amaretto give a decidedly nontraditional twist to this
wonderfully old-fashioned dessert.

6 medium peaches
2 cups skim milk
1/2 teaspoon salt
1 pound loaf of stale sourdough bread
1 teaspoon Amaretto
1/4 teaspoon freshly grated nutmeg
1/2 cup apple juice concentrate
Juice of 1/2 lemon
6 egg whites, beaten

Blanch, peel, pit, and then dice the peaches. Set aside. In a large bowl,
mix together the skim milk and salt. Tear the bread into 1-inch cubes.
Mash the bread into the milk and let soak for 15 minutes. While soaking,
use another bowl to combine the Amaretto, nutmeg, apple juice concentrate,
lemon juice, and peaches. Add the beaten egg whites. Add to the bread
mixture and toss gently. Pour into a nonstick 8- or 9-inch square pan.
Bake in a preheated oven at 350F. for 45 minutes, or until set and browned
on top. Serve warm.

Serving size 5 1/2 cup

122 calories 3 grams total fat 0.3 grams saturated fat 1 milligram
cholesterol


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