Ingredients

2 cups milk
4 cups cubed Cuban bread (1-inch cubes)
3 eggs
1/2 cup plus 2 Tbsp. sugar, divided
1/4 cup PLANTERS Slivered Almonds, toasted, chopped
1 tsp. ground cinnamon
1 tsp. vanilla
1/4 tsp. salt
1 can (8 oz.) peach slices in juice, undrained
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 tsp. ground nutmeg

Instructions

PREHEAT oven to 350°F. Pour milk evenly over bread in large bowl; stir
gently. Let stand 5 min.; set aside. Beat eggs lightly in medium bowl.
Add 1/2 cup of the sugar, the raisins, almonds, cinnamon, vanilla and
salt; mix until well blended. Pour over bread; mix lightly. Spoon into
greased 9-inch square baking pan.

BAKE 40 to 45 min. or until center is set and edges begin to pull away
from sides of pan. Cool.

MEANWHILE, drain peach slices, reserving 1/4 cup of the juice; set
aside. Beat cream cheese with the reserved peach juice, remaining 2
Tbsp. sugar and the nutmeg with wire whisk until well blended. Spread
evenly over warm bread pudding; top with peach slices. Serve warm or
chilled. Cover and refrigerate leftover bread pudding

Source: Kraft