Ingredients:
4 cups bread cubes
4 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 teaspoon almond extract
1/2 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
10 ounces unsweetened frozen sliced peaches with juice
2 eggs, beaten
2 tablespoons sugar
1/4 teaspoon almond extract
1/2 teaspoon nutmeg
1 cup milk
Instructions:
In an 8"x8" casserole, toss bread cubes in melted butter, and leave 2 1/2 cups in bottom of pan; reserve 1 1/2 cups for topping.
Mix cream cheese with 1/2 teaspoon almond extract, 1/2 cup sugar, fresh lemon juice, salt, and unsweetened sliced frozen peaches with juice. Reserve 8 nice peach slices for pinwheel decoration on top of pudding, and chop the rest & mix with cream cheese.
Mix beaten eggs with 2 tablespoons sugar, ¼ teaspoon almond extract, nutmeg, and milk.
Pour 2/3 of egg mixture over the 3 cups of bread cubes; cook, covered, in microwave for 3-4 minutes. Spoon peaches 'n' cream mixture over partly cooked egg and bread mix; arrange reserved bread cubes on top, then 8 peach slices in pinwheel fashion. Dribble remaining egg mixture over all. Cover and refrigerate for one hour or overnight.
Bake at 350 for 40 minutes covered, and at 400 for 10 minutes uncovered. Cut into four portions and serve warm. Final product may be a bit mushy in the middle, but no one will complain!
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