Yield: 8 Servings
|4 tablespoons||Unsalted butter; at room temperature|
|8 \N||To 10 slices homestyle white bread, egg bread or brioche, 1/2 inch to 3/4 inch thick; crusts removed|
|4 \N||Ripe peaches; peeled, halved pitted, sliced and drained on paper towels|
|3 larges||Eggs; at room temperature|
|3 larges||Egg yolks; at room temperature|
|¾ cup||Superfine sugar, blend with 1/2 ts ground cinnamon and 1/4 ts fresh grated nutmeg|
|2 cups||Milk, room temperature|
|1 cup||Heavy cream, room temp|
|\N \N||Pinch salt|
|2 teaspoons||Vanilla extract|
|\N \N||Confectioners' sugar, optional|
CHRISTIE ASPEGREN FGXF83A
Lightly butter a 2-quart or slightly larger ovenproof baking dish. Set aside. Preheat oven to 350 degrees. Lightly butter the slices of bread on one side, using the 4 tablespoons butter. Cut each slice of bread in half on the diagonal, forming two triangles; arrange the pieces, buttered side down, on the bottom of the baking dish. Scatter the peach slices over and between the slices of bread. Beat the eggs, egg yolks and sugar-spice blend in a large mixing bowl for 3 to 4 minutes, or until well blended. Whisk in the milk and heavy cream.
Blend in the salt and vanilla. Pour the mixture over the bread. Let stand for 30 minutes. Place the dish of pudding in another baking dish, large enough to accommodate it. Pour enough warm water in the pan to rise a little less than halfway up the sides of the dish holding the pudding. Bake the entire assembly on a rack in the lower third of the preheated oven for 40 to 50 minutes, or until just set.
(A knife inserted 2 inches from the edge will emerge without any moist particles clinging to it.) Carefully remove the pudding dish from the water bath and place it on a cooling rack. Cut the pudding into squares and serve warm or at room temperature, sprinkled with a little confectioners' sugar if you like. Serves 8.