Peach and pecan bread pudding Recipe

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Peach and pecan bread pudding

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Bakery, Desserts, Fruits, Pastry, Puddings & Custards

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Ingredients:

Procedures:

1	Preheat oven to 425 °F.
2	Brush bread with some of the melted butter.
3	Put bread slices on a baking sheet and bake until golden brown (about 10 minutes).
4	In a medium saucepan over medium-low heat, bring half-and-half to a simmer (bubbles will appear at edge of pan).
5	In a 3-quart bowl, beat sugar with egg yolks; whisk hot half-and-half into egg-sugar mixture.
6	Stir in vanilla and salt; set aside.
7	Pour remaining butter into a 9- by 12-inch baking dish.
8	Place 6 bread slices in dish; strain half of egg-custard mixture through a wire mesh strainer over bread.
9	Distribute sliced peaches over bread-custard mixture; top with pecans.
10	Arrange remaining bread over fruit and strain remaining egg-custard mixture over bread.
11	Let stand 1 hour, covered with plastic wrap, or refrigerate up to 6 hours.
12	If refrigerated, remove from refrigerator about 2 hours before serving.
13	Preheat oven to 325 °F.
14	Bake, uncovered, until golden brown and slightly crusty (about 1-?hours).
15	Serve warm, cut into squares and topped with vanilla ice cream or whipped cream