1 -- (29-ounce) can sliced peaches, drained, juice reserved
1/3 cup dark brown sugar, packed
1/4 teaspoon nutmeg
2 tablespoons margarine, cut into 1/2-inch chunks
1/4 cup slivered almonds
2 tablespoons margarine
1 cup 1/2-inch torn pieces* King's Hawaiian Sweet Bread
1/4 cup dark brown sugar, packed
Using hands, shred leftover bread into 1/2-inch long pieces.
Bake bread cubes on a baking sheet with a lip in a preheated 200F oven for 15 minutes; remove from oven and set aside. Increase oven temperature to 325F.
While cubes bake, make streusel: cook almonds in skillet over medium heat, stirring often, until lightly browned. Add margarine; melt. Stir in torn bread and brown sugar; cook until well mixed and caramelized. Set aside.
Toss cubed bread with drained peaches, 1/2 cup reserved juice, brown sugar and nutmeg.
Pour filling into greased 8x8x2-inch pan; dot with 1/2-inch chunks of margarine.
Sprinkle top with streusel.
Bake for 25-30 minutes, until bubbling.
Serve with vanilla ice cream or whipped cream, if desired.