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Peach And Pecan Bread Pudding

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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


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