Recipe - Peach Bread Pudding

CHRISTIE ASPEGREN FGXF83A
4 tablespoon Unsalted butter;
at room temperature
8 To 10 slices homestyle
white bread, egg bread
or brioche, One half inch to
Three fourths inch thick;
crusts removed
4 Ripe peaches; peeled, halved
pitted, cut or sliced up and drained
on paper towels
3 lg Eggs; at room temperature
3 lg Egg yolks; at room
temperature
Three fourths cup Superfine sugar, blend with
One half teaspoon ground cinnamon and
One fourth teaspoon fresh grated nutmeg
2 cup Milk, room temperature
1 cup Heavy cream, room temp
Pinch salt
2 teaspoon Vanilla extract
Confectioners' sugar,
optional

Lightly butter a 2quart or slightly larger ovenproof baking dish. Set
aside. Preheat oven to 350 degrees. Lightly butter the slices of bread on
one side, using the 4 tablespoons butter. Cut each slice of bread in half
on the diagonal, forming two triangles; arrange the pieces, buttered side
down, on the bottom of the baking dish. Scatter the peach slices over and
between the slices of bread. Beat the eggs, egg yolks and sugarspice blend
in a large mixing bowl for 3 to 4 minutes, or until well blended. Whisk in
the milk and heavy cream. Blend in the salt and vanilla. Pour the mixture
over the bread. Let stand for 30 minutes. Place the dish of pudding in
another baking dish, large enough to accommodate it. Pour enough warm water
in the pan to rise a little less than halfway up the sides of the dish
holding the pudding. Bake the entire assembly on a rack in the lower third
of the preheated oven for 40 to 50 minutes, or until just set. (A knife
inserted 2 inches from the edge will emerge without any moist particles
clinging to it.) Carefully remove the pudding dish from the water bath and
place it on a cooling rack. Cut the pudding into squares and serve warm or
at room temperature, sprinkled with a little confectioners' sugar if you
like. Serves 8.

Posted to MMRecipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)
on May 12, 1997