The best delicious Peach & Pecan Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peach & Pecan Bread Pudding recipe today!
Hello my friends, this Peach & Pecan Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Peach & Pecan Bread Pudding is amazingly delicious, and addictive, everyone will be asking for more Peach & Pecan Bread Pudding.
What Makes This Peach & Pecan Bread Pudding Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peach & Pecan Bread Pudding.
Ready to make this Peach & Pecan Bread Pudding Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
12 sl French bread; 3/4″ thick
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 Toasted pecan halves
Vanilla ice cream or whipped
-cream; for accompaniment
Recipe by: the California Culinary Academy Preparation Time: 2:00
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.
Yields
9 Servings
Leave a Reply