Peach and Pecan Bread Pudding

* Exported from MasterCook *

Peach and Pecan Bread Pudding

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 sl French bread -- 3/4" thick
1/2 c Butter -- melted
4 c Half-and-half
1 1/4 c Sugar
10 Egg yolks
1 t Vanilla extract
1 pn Salt
4 lg Peaches, peeled, pitted -- and
-thinly sliced
1 c Toasted pecan halves
Vanilla ice cream or whipped
-cream -- for accompaniment

Recipe by: the California Culinary Academy Preparation Time: 2:00
1. Preheat oven to 425 degrees F. Brush bread with some of the melted
butter. Put bread slices on a baking sheet and bake until golden brown
(about 10 minutes).
2. In a medium saucepan over medium-low heat, bring half-and-half to a
simmer (bubbles will appear at edge of pan). In a 3-quart bowl, beat sugar
with egg yolks; whisk hot half-and-half into egg-sugar mixture. Stir in
vanilla and salt; set aside.
3. Pour remaining butter into a 9- by 12-inch baking dish. Place 6 bread
slices in dish; strain half of egg-custard mixture through a wire mesh
strainer over bread. Distribute sliced peaches over bread-custard mixture;
top with pecans. Arrange remaining bread over fruit and strain remaining
egg-custard mixture over bread. Let stand 1 hour, covered with plastic wrap,
or refrigerate to 6 hours.
4. If refrigerated, remove from refrigerator about 2 hours before serving.
Preheat oven to 325 degrees F. Bake, uncovered, until golden brown and
slightly crusty (about 1-3/4 hours). Serve warm, cut into squares and topped
with vanilla ice cream or whipped cream.


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