Serving Size : 9
12 slices (about 3/4 in. thick) French bread
1/2 cup butter, melted
4 cups half-and-half
1-1/4 cups sugar
10 egg yolks
1 teaspoon vanilla extract
1 pinch salt
4 large peaches, peeled, pitted, and thinly sliced
1 cup toasted pecan halves
Vanilla ice cream or whipped cream, for accompaniment
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).
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 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.
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.
NOTE:
Assemble this dessert early in the day and relax. The bread will absorb the custard while the dish rests in the refrigerator.