Peach And Pecan Bread Pudding

Recipe Ingredients

12		French bread - (about 3/4 in. Thick)
1/2 cup	99g / 3.5oz	Butter - melted
4 cups	948ml	Half-and-half
1 1/4 cups	247g / 8.7oz	Sugar
10		Egg yolks
1 teaspoon	5ml	Vanilla extract
1		Salt
4		Peaches - peeled, pitted, and (large) thinly sliced
1 cup	146g / 5.1oz	Toasted pecan halves
		Vanilla ice cream or whipped cream - for accompaniment

Recipe Instructions

1. Preheat oven to 425F. 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 325F. 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.

Source:
the California Culinary Academy

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