Peach And Pecan Bread Pudding

What would you say of the man who saw his neighbor’s house in danger of being burned down, and never raised the cry of “fire?” What ought to be said of us as ministers if we call ourselves watchmen for souls, and yet see fires of hell raging in distance, and never give the alarm? Call it bad taste, if you like, to speak of hell. Call it charity to make things pleasant, and speak of smoothly, and soothe men with constant lullaby of peace. I have not read my Bible. My notion of charity is to warn men plainly of danger. My notion of taste in the ministerial office is to declare all the counsel of God.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy	California	Desserts, Fruits	9	Servings

INGREDIENTS

12		about 3/4 in. thick French
		Bread
1/2	c	Butter, melted
4	c	Half-and-half
1 1/4	c	Sugar
10		Egg yolks
1	t	Vanilla extract
1	pn	Salt
4		Peaches, peeled pitted
		And thinly sliced
1	c	Toasted pecan halves
		Vanilla ice cream or whipped
		Cream, for accompaniment

INSTRUCTIONS

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). 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 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.  Recipe By     : the California Culinary
Academy  From:                                 Date: 05/28  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 370 Calories From Fat: 209 Total Fat: 24g Cholesterol: 227.2mg Sodium: 42.9mg Potassium: 206.6mg Carbohydrates: 36.8g Fiber: 2.2g Sugar: 34.2g Protein: 4.8g