1/2 load (1-lb size) French Bread, cut into 1-inch cubes
1 C. frozen sliced peaches, thawed and cut into 1-inch pieces
2 C. half-and-half
3 eggs
1 C. sugar
1/4 tsp. almond extract
1/4 C. butter or margarine, melted
Raspberry Sauce
2 pkgs. (10 oz. each) frozen raspberries in syrup, thawed
1/4 C. sugar
2 tsp. cornstarch
Bread Pudding
1. Heat oven to 350 degrees. Spray rectangular baking dish (11x7x1-1/2) with cooking spray. Place bread cubes and peaches in baking dish; toss to mix.
2. Beat half-and-half, eggs, sugar and almond extract in large bowl with electric mixer on low speed until well blended. Pour over bread and peaches. Let stand about 15 minutes or until absorbed by bread; mix once to coat all bread cubes. Pour melted butter on top.
3. Bake uncovered 30-40 minutes or until set and light golden brown. Meanwhile, make Raspberry Sauce; serve over warm bread pudding.
Raspberry Sauce
1. Pour 1 pkg. raspberries into strainer set over 2-qt sauce pan. Press raspberries through strainer with back of spoon to remove seeds; discard seeds. Pour second package of raspberries into strainer. Drain raspberries into saucepan, leaving berries whole. Set whole berries aside. Mix sugar and cornstarch into raspberry puree with wire whisk. Cook over medium-low heat, stirring occasionally, until mixture boils and thickens. Remove from heat; stir in whole raspberries.
8 servings, Calories 545, Fat 17g (Sat 9g)