| previous | next |
Title: Peach and Pecan Bread Pudding
Categories: Dessert Fruit
Yield: 9 Servings
| 12 | sl | (about 3/4 in. thick) French |
| Bread | ||
| 1/2 | c | Butter -- melted |
| 4 | c | Half-and-half |
| 1 1/4 | c | Sugar |
| 10 | Egg yolks | |
| 1 | ts | Vanilla extract |
| 1 | pn | Salt |
| 4 | lg | Peaches, peeled, pitted -- |
| And thinly sliced | ||
| 1 | c | Toasted pecan halves |
| 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.
Recipe By : the California Culinary Academy
From: "Keri, J. (Mike)" previous next