Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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