Peach and Pecan Bread Pudding

1. 1

   Preheat oven to 425 F. Brush bread with some of the melted butter.

2. 2

   Put bread slices on a baking sheet and bake until golden brown (about 10 minutes).

3. 3

   In a medium saucepan over medium-low heat, bring half-and-half to a simmer (bubbles will appear at edge of pan).

4. 4

   In a 3-quart bowl, beat sugar with egg yolks; whisk hot half-and-half into egg-sugar mixture.

5. 5

   Stir in vanilla and salt; set aside.

6. 6

   Pour remaining butter into a 9x12-inch baking dish.

7. 7

   Place 6 bread slices in dish; strain half of egg-custard mixture through a wire mesh strainer over bread.

8. 8

   Distribute sliced peaches over bread-custard mixture; top with pecans.

9. 9

   Arrange remaining bread over fruit and strain remaining egg-custard mixture over bread.

10. 10

    Let stand 1 hour, covered with plastic wrap, or refrigerate up to 6 hours.

11. 11

    If refrigerated, remove from refrigerator about 2 hours before serving.

12. 12

    Preheat oven to 325F.

13. 13

    Bake, uncovered, until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.