Cherry Peach Bread Pudding

Preheat the oven to 350 degrees (325 degrees for a glass pan). Lightly spray a 9-by-13-inch baking pan with nonstick spray.

Spread the bread cubes in the pan. Cut the cherries in half, and slice the peaches bite-sized pieces. (If using frozen fruit, slice them without defrosting them first. It's not difficult.)

Place the cherries and peaches among the pieces of bread, tucking the fruit into any crevices. Shake the pan to distribute everything somewhat evenly.

Combine the eggs, milk, salt, extracts, sugar and lemon zest in a blender or a food processor, and whip until smooth.

Pour the liquid mixture over the bread, and let it sit for about 5 minutes. Use your finger or a spoon to poke the bread into the liquid until all the pieces are soaked. Sprinkle chopped almonds over the top, if desired.

Bake in the center of the oven for 35 to 40 minutes, or until the custard is almost set. (It's OK if it is still slightly wet on top, as it will continue to cook from its own heat for a few minutes after it comes out of the oven.)

Cool for at least 15 minutes before serving. Serve warm or at room temperature plain, or, if desired, with a little yogurt, sour cream or creme fraiche on the side.

Makes 6 to 8 servings.

Source: Washington Times - Washington, DC