Peach & Pecan Bread Puddingdesserts 12 slice french bread; 3/4 thick 1/2 cup butter; melted 4 cup half-and-half 1 1/4 cup sugar 10 egg yolks 1 teaspoon vanilla extract 1 pinch salt 4 large peaches, peeled, pitted; and thinly sliced 1 cup toasted pecan halves 1 vanilla ice cream or whipped cream; for accompaniment 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 1-3/4 hours). Serve warm, cut into squares and topped with vanilla ice cream or whipped cream. |
