Peach and Pecan Bread Pudding

Instructions

Preheat oven to 425° 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 9x12-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°F. Bake, uncovered, until golden brown.

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