I don’t know how they do it, but for the last couple of weeks Idaho and Utah orchards have still been shipping peaches to Colorado. Of course, we are very taken with our own western-slope peaches (gone for over a month by now) and our small, but delectable selection of irrigated Penrose apples, but when you can’t get local and the brought-in stuff is still firmly-fleshed and sweetly calling, you eat them for breakfast with Greek yogurt every morning until…………until there are no more.
(Here’s the new view (above) from my front stoop… Pike’s Peak to the west.
above: MissGab–enjoying the cool air.
Peach-Amaretto Bread Pudding serves 6
3 extra large eggs
1 ½ -1 ¾ cups milk
1/8 cup Amaretto liqueur
1 teaspoon cinnamon (I like Vietnamese cinnamon.)
2 large hard rolls, cut into ½” slices and buttered
2 large peaches, peeled, pitted and sliced into 1/3” pieces
- Preheat oven to 350 F. Butter 2 qt round casserole and set aside.
- In medium bowl, whisk together eggs with milk, Amaretto, and cinnamon. Beat well.
- Layer torn cut rolls and peaches in casserole dish and pour egg mixture over all, stirring just a bit to make sure all ingredients are wet. If some bread/peaches are sticking out on top, it’s fine.
- Bake 60-70 min. until edges are crispy, but bread is still tender. Let sit at least 15 minutes before serving. Serve with vanilla ice cream. Can also be served warm, at room temperature or cold.