-CHRISTIE ASPEGREN FGXF83A-
4 tb Unsalted butter;
– at room temperature
8 To 10 slices homestyle
– white bread, egg bread
– or brioche, 1/2 inch to
– 3/4 inch thick;
– crusts removed
4 Ripe peaches; peeled, halved
– pitted, sliced and drained
– on paper towels
3 lg Eggs; at room temperature
3 lg Egg yolks; at room
– temperature
3/4 c Superfine sugar, blend with
– 1/2 ts ground cinnamon and
– 1/4 ts fresh grated nutmeg
2 c Milk, room temperature
1 c Heavy cream, room temp
Pinch salt
2 ts Vanilla extract
Confectioners’ sugar,
– optional
Lightly butter a 2-quart or slightly larger ovenproof baking dish. Set
aside. Preheat oven to 350 degrees. Lightly butter the slices of bread on
one side, using the 4 tablespoons butter. Cut each slice of bread in half
on the diagonal, forming two triangles; arrange the pieces, buttered side
down, on the bottom of the baking dish. Scatter the peach slices over and
between the slices of bread. Beat the eggs, egg yolks and sugar-spice blend
in a large mixing bowl for 3 to 4 minutes, or until well blended. Whisk in
the milk and heavy cream. Blend in the salt and vanilla. Pour the mixture
over the bread. Let stand for 30 minutes. Place the dish of pudding in
another baking dish, large enough to accommodate it. Pour enough warm water
in the pan to rise a little less than halfway up the sides of the dish
holding the pudding. Bake the entire assembly on a rack in the lower third
of the preheated oven for 40 to 50 minutes, or until just set. (A knife
inserted 2 inches from the edge will emerge without any moist particles
clinging to it.) Carefully remove the pudding dish from the water bath and
place it on a cooling rack. Cut the pudding into squares and serve warm or
at room temperature, sprinkled with a little confectioners’ sugar if you
like. Serves 8.
Yields
8 Servings
