Peach and Pecan Bread Pudding
I provided the recipe for this very moist bread pudding that was dessert at last night's dinner club. I had a Southern Cooking theme and it finished off the meal very nicely. The recipe originally came from Missy in GA on TSR.
12 slices (about 3/4 inch thick) French bread
1/2 cup butter, melted
4 cups half-and-half
1 1/4 cups sugar
10 large egg yolks
1 teaspoon vanilla extract
1 pinch salt
4 large peaches, peeled, pitted, and thinly sliced*
1 cup toasted pecan halves
Vanilla ice cream or whipped cream, for accompaniment
Preheat oven to 425º F.
Brush bread with some of the melted butter.
Put bread slices on a baking sheet and bake until golden brown (about 10 minutes).
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.
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.
If refrigerated, remove from refrigerator about 2 hours before serving.
Preheat oven to 325º 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.
Assemble this dessert early in the day and relax. The bread will absorb the custard while the dish rests in the refrigerator.
* Because peaches are not in season, my friend, Rich used one 29 ounce can of peaches and added one teaspoon each of nutmeg and cinnamon.
The recipe says it serves 9. For dinner club, he made 1 1/2 times the recipe and if generously filled a 9 x 13 inch pan. We served 10, it easily would have served 6 more, so the servings are probably fairly accurate.
Posted by GourmetGal