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
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
Servings: 9 servings
Peach & Pecan Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
The History of Recipes
It is possible to read the history of `recipes` back into history, at least as far back as the early Egyptians, and possibly even further. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius also recounts how the Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example bay, mint and parsley. For the decades that followed, the wealthy families of Wesstern Europe competed to offer the best banquets, and consequentially chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing recipes of the day. By the time we get to the 1900s, recipe publications are in great demand, due to better eduction, more spare time and having more money to spend. |
We hope you enjoy this Peach & Pecan Bread Pudding recipe.
