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