PEACH PECAN AMARETTO BREAKFAST BREAD PUDDING

It seems that the Hill Country is such a popular destination these days! We know that we certainly have a lot of overnight guests who want to spend a few days breathing our clean, fresh air and watching the bright stars at night in our big sky, so we’re always looking for tasty new breakfast dishes to serve our guests. We like to serve breakfast on the patio so we can savor the early morning peace and quiet while the day unfolds over the land. This easy to make (you can even put it together the night before and bake it when you’re ready to eat) hearty dish is just the perfect thing – kind of an all-in-one-dish breakfast: with meat, bread, and fruit! Just add juice and coffee and you’ve got yourself a fine breakfast in no time at all!

Preheat oven to 350 degrees. Butter bottom and side of a 13" x 9" Pyrex baking dish. Combine the Peach Pecan Amaretto Preserves, milk, and whipping cream in a heavy-bottomed saucepan over medium heat and cook to melt the preserves. Set aside.

In bowl of electric mixer combine the eggs and softened cream cheese. Beat at medium speed until well blended and smooth, about 5 minutes. Add the cream mixture and beat to blend well. 

Combine remaining dry ingredients in a medium-sized bowl. Stir in the egg mixture, blending well, and making sure the bread pieces are thoroughly moistened. Turn mixture out into prepared baking dish and bake in preheated oven for about 45 minutes, or until the pudding is set and golden brown. To serve, spoon a portion of the pudding onto each serving plate and drizzle lightly (don’t overdo, or it’ll be too sweet) with the Peach Pecan Amaretto Syrup.