Cuban Bread Pudding

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Pour milk evenly over bread in large bowl; stir gently.
3. 3
   Let stand 5 min.
4. 4
   ; set aside.
5. 5
   Beat eggs lightly in medium bowl.
6. 6
   Add 1/2 cup of the sugar, the raisins, almonds, cinnamon, vanilla and salt; mix until well blended.
7. 7
   Pour over bread; mix lightly.
8. 8
   Spoon into greased 9-inch square baking pan.
9. 9
   Bake 40 to 45 min.
10. 10
    or until center is set and edges begin to pull away from sides of pan.
11. 11
    Cool.
12. 12
    Meanwhile, drain peach slices, reserving 1/4 cup of the juice; set aside.
13. 13
    Beat cream cheese with the reserved peach juice, remaining 2 Tbsp.
14. 14
    sugar and the nutmeg with wire whisk until well blended.
15. 15
    Spread evenly over warm bread pudding; top with peach slices.
16. 16
    Serve warm or chilled.
17. 17
    Cover and refrigerate leftover bread pudding.