Ingredients
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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
- *Using hands, shred leftover bread into 1/2-inch long pieces.
- 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.
- 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.
- Toss cubed bread with drained peaches, 1/2 cup reserved juice, brown sugar and nutmeg.
- Pour filling into greased 8x8x2-inch pan; dot with 1/2-inch chunks of margarine.
- Sprinkle top with streusel.
- Bake for 25-30 minutes, until bubbling.
- Serve with vanilla ice cream or whipped cream, if desired.