Peach & Pecan Bread Pudding

-thinly sliced 1 c Toasted pecan halves Vanilla ice cream or whipped -cream; for accompaniment

1. Preheat oven to 425 degrees F (218&# 194;°C). Brush bread with some of the melted butter. Put bread slices on a baking sheet and bake until golden brown (about 10 minutes). 2. 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. 3. 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. 4. If refrigerated, remove from refrigerator about 2 hours before serving. Preheat oven to 325 d (163ðC)egrees 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