Recipe - Peach And Pecan Bread Pudding

12 sl (about Three fourths in. thick) French
Bread
One half cup Butter melted
4 cup Halfandhalf
1 One fourth cup Sugar
10 Egg yolks
1 teaspoon Vanilla extract
1 pn Salt
4 lg Peaches, peeled, pitted
And thinly cut or sliced up
1 cup 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 mediumlow heat, bring halfandhalf to a
simmer (bubbles will appear at edge of pan). In a 3quart bowl, beat sugar
with egg yolks; whisk hot halfandhalf into eggsugar mixture. Stir in
vanilla and salt; set aside.

3. Pour remaining butter into a 9 by 12inch baking dish. Place 6 bread
slices in dish; strain half of eggcustard mixture through a wire mesh
strainer over bread. Distribute cut or sliced up peaches over breadcustard mixture;
top with pecans. Arrange remaining bread over fruit and strain remaining
eggcustard 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 1Three fourths hours). Serve warm, cut into squares and
topped with vanilla ice cream or whipped cream.

Recipe By : the California Culinary Academy

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip