Amaretto Peach Pecan Bread Pudding

Directions

• Preheat the oven to 350 degrees.

• Coat a 10 X 14-inch baking dish with vegetable spray.

• In a mixing bowl, combine the preserves with about ½ the preserves and about ½ the pecan pieces.

• Slice the bread across as though for sandwiches and divide the cream cheese mixture, replacing the lid on each loaf.

• In a large bowl, combine the eggs and all remaining ingredients.

• Tear the bolillo sandwiches into small chunks and set into the egg mixture. 

• When all bread is in the bowl, press down to absorb all the liquid. Let sit for about 5 minutes, then transfer to the baking dish.

• Press down gently to cover and flatten the top. Bake in oven till set and golden brown, about 1 hour.

• As baking time nears its end, prepare the sauce by combining the sugar, water and lemon juice in a saucepan.

• Bring to a boil, then reduce heat.

• Let the liquid bubble without stirring until it turns golden, 6-8 minutes. Don’t let it burn.

• Stir in the cream until the sauce is smooth, then add the remaining preserves.

• Turn off heat and let preserves liquefy into the sauce. Remove the bread pudding from the oven and let cool about 10 minutes.

• Spoon sauce over the top and sprinkle with the remaining pecan pieces. Serve warm in squares.