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1
For the Bread Pudding: Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.
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2
In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.
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3
While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches and 1/4 cup of the sugar.
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4
Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes.
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5
Set aside.
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6
In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine.
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7
Stir the egg mixture into the bread mixture and fold to combine.
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8
Add the warm peaches and fold gently but thoroughly to combine.
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9
Pour into the prepared dish.
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10
Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour.
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11
Cool on a wire rack until just warm, about 20 minutes.
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12
For the Amaretto Sauce: In a small, heavy enameled or other non-reactive saucepan over medium low heat, add the butter and cook until melted.
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13
In a small bowl combine the cream, sugar, and egg yolks and whisk to combine.
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14
Add the cream mixture to the melted butter and stir well.
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15
Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes.
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16
Remove from the heat immediately and add the amaretto.
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17
Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.
