Peach & Pecan Bread Pudding Recipe

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Peach & Pecan Bread Pudding Ingredients

12 slice french bread, 3/4 thick
1/2 cup butter, melted
4 cup half-and-half
1 1/4 cup sugar
10 egg yolks
1 tsp vanilla extract
1 pinch salt
4 large peaches, peeled, pitted, and thinly sliced
1 cup toasted pecan halves
1 vanilla ice cream or whipped cream, for accompaniment

A Recipe for
Peach & Pecan Bread Pudding

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This is a recipe for Peach & Pecan Bread Pudding from the recipe cookbook of Recipes-to-go (Fruit)

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Peach & Pecan Bread Pudding

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Peach & Pecan Bread Pudding Directions

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 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 1-3/4 hours). Serve warm, cut into
squares and topped with vanilla ice cream or whipped cream.

Preparation Time: the C

Serves: 9

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Peach & Pecan Bread Pudding Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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