Peach and Pecan Bread Pudding
Photo: flickr user indichick7
Ingredients
12 slc (about 3/4 in. thick) French
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).
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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.
Tools
.
Yield:
9.0 servings
Added:
Tuesday, December 29, 2009 - 4:45am