Recipe Talk

My father has asked my to make or find this peach bread that Denny's serves. I have never heard of it. I am sure that I could go buy some from Denny's but I would rather make it. Help Please!

Peach Melba Bread Pudding
Source: Better Homes and Garden Cook Book

8 ounces cream cheese
2/3 cup granulated sugar
4 eggs
1 cup milk
3 tablespoons Amaretto or 1/2 teaspoon almond extract
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups dry bread cubes, cut into 1/2 inch cubes
1 (29 ounce) can peach halves
3 tablespoons seedless raspberry jam
4 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds

Preheat oven to 325 degrees F.

In a mixer bowl beat cream cheese and the 2/3 cup sugar with an electric mixer on medium speed until smooth. Add eggs; beat till blended.

On low speed, beat in milk, Amaretto, lemon peel and vanilla extract. Place bread cubes in a greased 12 x 7 1/2 x 2-inch baking dish; pour egg mixture atop. Place peach halves, cut side up, atop egg mixture. (Do not allow egg mixture to flow into center of peach halves.) Spoon 1 teaspoon jam into each peach center.

Combine remaining sugar and cinnamon; sprinkle over peaches. Top with almonds. Bake for 40 to 45 minutes or until set. Cool slightly. Serve warm with Raspberry Sauce or with whipped cream or vanilla ice cream.

Makes 8 servings.

Raspberry Sauce
1 (10 ounce) package frozen red raspberries, thawed
2 tablespoons granulated sugar
2 teaspoons cornstarch
1 tablespoon seedless raspberry jam
1 teaspoon lemon juice

Sieve raspberries to remove seeds; discard.

In a small saucepan, combine sugar and cornstarch; add raspberries. Cook and stir until thickened and bubbly. Cook 1 minute more. Remove from heat. Stir in raspberry jam and lemon juice.

Makes 1 cup.

Peach Bread
1 1/2 cups granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup shortening
2 1/4 cups pureed fresh peaches (6 to 8 medium size)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup finely chopped pecans

Cream sugar and shortening together. Add eggs and mix thoroughly. Add peach purée and dry ingredients. Mix thoroughly. Add vanilla extract and chopped pecans and stir until blended. Pour into two loaf pans that have been well greased and floured. Bake at 325 degrees F for 55 minutes to 1 hour.

Let bread cool a few minutes before removing from pan.

Frosted Peach Bread
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 (16 ounce) can peaches, drained,
reserving 1 tablespoon liquid
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla extract
2 1/2 cups all-purposeflour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Icing
1/2 cup confectioners' sugar
1 tablespoon peach liquid
1 teaspoon corn syrup
1/4 teaspoon cinnamon

Preheat oven to 350 degrees F and grease loaf pan.

Cream together butter, sugar and brown sugar until fluffy. Chop peaches and stir in. Add remaining ingredients. Mix well. Pour into prepared loaf pan and bake for 60 to 70 minutes or until a wooden pick comes out clean.

Remove from oven and cool for 10 minutes. Remove loaf from pan. Cool completely on wire rack. When cooled, spread Icing over it.

Georgia Peach Bread
3 cups fresh peaches, sliced
6 tablespoons granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
1 cup pecans, finely chopped
1 teaspoon vanilla extract

Place peaches and sugar in blender or food processor container. Process until pureed. Mixture should yield about 2 1/4 cups.

Combine flour, baking powder, baking soda, salt and cinnamon; set aside.

Combine 1 1/2 cups sugar and shortening. Cream well. Add eggs and mix well. Add peach puree and dry ingredients; mix until dry ingredients are moistened.

Stir in nuts and vanilla extract. Spoon batter into 2 well greased 9 x 5 x 3-inch loaf pans.

Bake at 350 degrees F until done.Cool for 10 minutes in pan. Turn out on rack and let cool completely.

Spicy Peach Nut Bread
2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
2 tablespoons softened butter
1 (16 ounce) can (2 cups) sliced peaches or
apricot halves, drained (reserve syrup)
1/2 cup reserved syrup
2 eggs
1 cup chopped nuts
1 cup raisins (optional)

Preheat oven to 350 degrees F. Using solid shortening, generously grease and flour a 9 x 5-inch or 8 x 4-inch loaf pan.

Lightly spoon flour into measuring cup; level off.

In large bowl, blend ingredients at low speed until moistened. Beat for 2 minutes at medium speed. Stir nuts into batter. Pour into prepared pan. Bake 60 to 70 minutes until a wooden pick inserted in center comes out clean.

Immediately remove from pan; cool completely. If desired, drizzle with confectioners' sugar glaze. Store tightly wrapped in refrigerator.