Peach Crisp

Ingredients for Filling
4 cups King's Hawaiian Sweet Bread, cut into 1-inch cubes (1/4 loaf)
1 (29 oz.) can sliced peaches, drained, juice reserved
1/3 cup dark brown sugar, packed
1/4 tsp. nutmeg
2 tbsp. margarine, cut into 1/2-inch chunks

Ingredients for Streusel
1/4 cup slivered almonds
2 tbsp. margarine
1 cup 1/2-inch torn pieces* King's Hawaiian Sweet Bread
1/4 cup dark brown sugar, packed

Preparation

1. *Using hands, shred leftover bread into 1/2-inch long pieces.
2. Bake bread cubes on a baking sheet with a lip in a preheated 200° F oven for 15 minutes; remove from oven and set aside. Increase oven temperature to 325° F.
3. While cubes bake, make streusel: cook almonds in skillet over medium heat, stirring often, until lightly browned. Add margarine; melt. Stir in torn bread and brown sugar; cook until well mixed and caramelized. Set aside.
4. Toss cubed bread with drained peaches, 1/2 cup reserved juice, brown sugar and nutmeg.
5. Pour filling into greased 8x8x2-inch pan; dot with 1/2-inch chunks of margarine.
6. Sprinkle top with streusel.
7. Bake for 25-30 minutes, until bubbling.
8. Serve with vanilla ice cream or whipped cream, if desired.