*  Exported from  MasterCook  *
 
                       Peach and Pecan Bread Pudding
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       sl           French bread -- 3/4 thick
      1/2   c            Butter -- melted
    4       c            Half-and-half
    1 1/4   c            Sugar
   10                    Egg yolks
    1       t            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
 
   Recipe by: the California Culinary Academy Preparation Time: 2:00
   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  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.
 
 
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