INGREDIENTS:4 cups French bread, cubed
3 large eggs, beaten
2 cups fat free milk
½ cup granulated sugar
½ tsp. almond extract
1 21-oz. can peach pie filling (reserve ½ cup for topping, optional)
½ tsp. cinnamon
2 Tbsps. brown sugar
2 Tbsps. sliced almonds
1 ½ tsps. butter, cut into small piecesDIRECTIONS:1. Preheat oven to 350°F.
2. Spread bread cubes into a 11x7-inch baking pan cooked with cooking spray. Whisk together eggs, milk, granulated sugar and almond extract. Stir in pie filling, reserving ½ cup for use as topping. Pour mixture over bread cubes; press into bread with back of spoon.
3. Combine cinnamon and brown sugar and sprinkle on top of bread mixture. Add sliced almonds and dot with butter. Bake 50-55 minutes or until knife comes out clean. Serve warm with reserved. peach pie filling on top.
4. Cover and refrigerate leftovers, up to 3 days. Reheat to serve.SERVINGS:8 servingsFrom:Recipe from the Wheat Foods CouncilPHOTO CREDIT:Photo Credit: WHEAT FOODS COUNCIL