Peach Bread Pudding

½ lb. loaf of French/Italian/Brioche/Challah bread – cubed and dried out for two days.
4 cups heavy cream
4 whole large eggs
6 tbsp. unsalted butter – melted
½ cup amaretto liqueur
¾ cup sugar
1 tsp. vanilla
½ tsp. almond extract
6 ripe peaches – peeled, pitted and cubed

Do ahead: Generously butter a 9x13 inch baking dish or similar sized oven proof pan. Place the bread cubes and peaches into the dish. Alternatively, in a blender or in a large mixing bowl, combine the cream, eggs, melted butter, amaretto, sugar, vanilla and almost extract. Pour this mixture into the prepared baking dish. Cover with plastic wrap and let sit overnight (minimum of six hours). Remove from fridge one hour before baking.

Preheat oven to 325 degrees. Bake until custard is set – 45-50 minutes. Remove from oven and allow to stand for 30 minutes before serving. Drizzle with honey and serve.

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