Peach and pecan bread pudding

9 Servings

Ingredients

Quantity Ingredient
12 slices (about 3/4 in. thick) French
Bread
½ cup Butter -- melted
4 cups Half-and-half
1¼ cup Sugar
10 Egg yolks
1 teaspoon Vanilla extract
1 pinch Salt
4 larges Peaches, peeled, pitted --
And thinly sliced
1 cup Toasted pecan halves
Vanilla ice cream or whipped
Cream -- for accompaniment

Directions

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 up 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 1-¾ hours). Serve warm, cut into squares and topped with vanilla ice cream or whipped cream.

Recipe By : the California Culinary Academy From: Date: 05/28 File

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