Receta Peach Bread Pudding
by Global Cookbook

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	Raciónes: 8

Ingredientes

4 Tbsp. Unsalted butter, at room temperature
8 x To 10 slices homestyle white bread, egg bread or possibly brioche, 1/2 inch to 3/4 inch thick crusts removed
4 x Ripe peaches, peeled, halved pitted, sliced and liquid removed on paper towels
3 lrg Large eggs, at room temperature
3 lrg Egg yolks, at room temperature
3/4 c. Superfine sugar, blend with 1/2 ts grnd cinnamon and 1/4 ts fresh grated nutmeg

Lightly butter a 2-qt or possibly slightly larger ovenproof baking dish. Set aside. Preheat oven to 350 degrees. Lightly butter the slices of bread on one side, using the 4 Tbsp. butter. Cut each slice of bread in half on the diagonal, forming two triangles; arrange the pcs, buttered side down, on the bottom of the baking dish. Scatter the peach slices over and between the slices of bread. Beat the Large eggs, egg yolks and sugar-spice blend in a large mixing bowl for 3 to 4 min, or possibly till well blended. Whisk in the lowfat milk and heavy cream. Blend in the salt and vanilla. Pour the mix over the bread. Let stand for 30 min. Place the dish of pudding in another baking dish, large sufficient to accommodate it. Pour sufficient hot 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 min, or possibly till 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 hot or possibly at room temperature, sprinkled with a little confectioners' sugar if desired.
Serves 8.