Peach and Pecan Bread Pudding

Contributed By: Janis Limon


12 slices French bread 3/4 inches thick
1/2 c Butter -- melted
4 c Half-and-half
1 1/4 c Sugar
10 Egg yolks
1 tablespoon Vanilla extract
1 teaspoon Salt
4 lg Peaches, peeled, pitted and thinly sliced
1 c 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 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.
Serving Size 9

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