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| 3 Tasse | Canned peaches; chopped |
| 2 Tasse | milk |
| 2 Tasse | Bread crumbs (we used angel biscuit crumbs) |
| 1 Prise | salt |
| 1 Tasse | Light brown sugar; packed |
| 2 | eggs beaten |
| 1/4 Tasse | butter |
| 1/4 Teelöffel | cinnamon |
| 1/2 Teelöffel | almond extract |
| 1/2 Teelöffel | Creme bouquet (optional available through specialty food/baking outlets) |
| 2/3 Tasse | sugar |
| 1/3 Tasse | butter |
| 1/3 Tasse | buttermilk |
| 2 Teelöffel | corn syrup light |
| 1/4 Teelöffel | Baking soda |
| 1 Esslöffel | vanilla |
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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.
Notes (plm): The original recipe from Susan Gruenwald called for 3 cups of fresh peaches, thinly sliced, 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.
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