Recipe

Peach & Poppy Seed Muffins Recipe

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Ingredients

Directions

Step #1 Recipe by: the California Culinary Academy Preparation Time: 2:00 1.
Step #2 preheat your trusty oven to 425F degrees F.
Step #3 Brush bread with some of the melted butter.
Step #4 Put bread slices on a baking sheet & bake this until golden brown (about 10 mins).
Step #5 2.
Step #6 In a medium saucepan over medium-low heat, bring half-and-half to a simmer (bubbles will appear at edge of pan).
Step #7 In a 3-quart bowl, beat sugar with egg yolks; whisk hot half-and-half into egg-sugar mixture.
Step #8 stir in the vanilla & salt; set aside.
Step #9 3.
Step #10 Pour remaining butter into a 9- by 12-inch baking dish.
Step #11 Place 6 bread slices in dish; strain half of egg-custard mixture through a wire mesh strainer over bread.
Step #12 Distribute sliced peaches over bread-custard mixture; top this with pecans.
Step #13 Arrange remaining bread over fruit & strain remaining egg-custard mixture over bread.
Step #14 let this stand 1 hr, covered with plastic wrap, or put in the fridge up to 6 hrs.
Step #15 4.
Step #16 If put in the fridged, remove this from refrigerator about 2 hrs before serving.
Step #17 preheat your trusty oven to 325F degrees F.
Step #18 Bake, uncovered, until golden brown & slightly crusty (about 1-3/4 hrs).
Step #19 Serve warm, cut into squares & topped with vanilla ice cream or whipped cream.
Step #20 --.
Enjoy the PEACH & POPPY SEED MUFFINS recipe

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