Recipe - Baked Peach Pudding Wbutterscotch Sauce

3 cup Canned peaches; chopped
2 cup Milk
2 cup Bread crumbs (we used angel
biscuit crumbs)
1 pn Salt
1 cup Light brown sugar; packed
2 Eggs; beaten
One fourth cup Butter
One fourth teaspoon Cinnamon
One half teaspoon Almond extract
One half teaspoon Creme bouquet (optional
available through specialty
food/baking outlets)

BUTTERSCOTCH DESSERT SAUCE
2/3 cup Sugar
1/3 cup Butter
1/3 cup Buttermilk
2 teaspoon Light corn syrup
One fourth teaspoon Baking soda
1 tablespoon Vanilla

Preheat oven to 350F. Scald milk, stir hot milk into bread crumbs. Add
butter and mix well. Let cool to lukewarm. Add salt, brown sugar, eggs and
flavorings, mix well. Fold in peaches. Pour into a buttered 9" casserole
dish and bake 1 hour. Serve warm with Butterscotch Sauce.

Butterscotch Dessert Sauce: Heat all ingredients except vanilla to boiling
over medium heat, stirring constantly. Boil, stirring frequently, 5
minutes; remove from heat. Stir in vanilla; cool completely.

Source: Betty Crocker Cookbook

Notes (plm): The original recipe from Susan Gruenwald called for 3 cups of
fresh peaches, thinly cut or sliced up , 1 cup of DARK brown sugar and did not call
for the seasonings, other than cinnamon.

In addition, the Butterscotch Sauce originally called for 1 tablespoon rum
or 1 teaspoon of rum flavoring as we had neither, I substituted the
vanilla.

Posted to BakeryShoppe Digest V1 #200 by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Aug 25, 1997