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Bread Pudding: Peach and Pecan Bread Pudding

Source of Recipe

www.culinary.com


List of Ingredients

12 slices French bread (3/4" thick)
1/2 cup butter, melted
4 cups half and half
1 1/4 cups sugar
10 egg yolks
1 teaspoon vanilla
1 pinch salt
4 large peaches, peeled, pitted, thin sliced
1 cup toasted pecan halves


Recipe

Preheat oven to 425ºF. Brush bread with some of the melted butter. Put bread slices on a baking sheet and bake until golden brown (about 10 minutes). . 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. 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. If refrigerated, remove from refrigerator about 2 hours before serving. Preheat oven to 325ºF. 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.