Peach and Pecan Bread Pudding
By: Anonymous
Published: Tuesday, December 29, 2009 - 4:45am

Ingredients




12 slc (about 3/4 in. thick) French
Bread
1/2 cup Butter -- melted
4 cups Half-and-half
1 1/4 cups Sugar
10 Egg yolks
1 teaspoon Vanilla extract
1 pch Salt
4 lrg Peaches, peeled, pitted --
And thinly sliced
1 cup Toasted pecan halves
Vanilla ice cream or whipped
Cream -- for accompaniment

Preparation

1 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 2 (about 10 minutes). 3 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. 4 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. 5 4. If refrigerated, remove from refrigerator about 2 hours before serving. 6 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.