Recipe By : California Culinary Academy
Serving Size : 9 Preparation Time :0:00
Categories : Puddings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 sl French bread (3/4")
1/2 c Butter -- melted
4 c Half-and-half
1 1/4 c Sugar
10 Egg yolks
1 ts Vanilla extract
1 pn Salt
4 lg Peaches -- peeled, pitted, and
- thinly sliced
1 c Pecan halves -- toasted
Vanilla ice cream or whipped
- cream -- for accompaniment
Preparation time: 2 hours
Preheat oven to 425 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 qt 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 9x12" 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.
If refrigerated, remove from refrigerator about 2 hours before
serving. Preheat oven to 325 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.
