White chocolate and peanut bread pudding - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 5 | larges | Egg yolks |
| 2 | cups | Half and half |
| ½ | Vanilla bean, split lengthwise | |
| 2 | ounces | Imported white chocolate (such as Lindt), finely chopped |
| 3 | tablespoons | Chunky peanut butter (do not use old-fashioned style or freshly ground) |
| 30 | 1/4-inch-thick slices French bread baguette (about 4 oz) | |
| ¼ | cup | Lightly salted dry-roasted peanuts, coarsely chopped |
| 2 | tablespoons | Unsalted butter, melted |
Directions
Preheat oven to 325'F. Using electric mixer, beat sugar and yolks in medium bowl until fluffy. Pour half and half into heavy medium saucepan. Scrape seeds from vanilla bean into half and half, add bean and bring to boil. Gradually whisk ½ C hot half and half into yolks. Return to saucepan. Stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into large bowl. Add white chocolate; stir until melted. Add peanut butter.
Overlap 3 bread slices in each of six 1⅓-cup ramekins. Ladle half of custard over, dividing equally. Top each with 2 bread slices. Ladle remaining custard over. Press on bread. Sprinkle nuts over. Place ramekins in large baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards are set, about 25 minutes. Transfer to rack, cool 15 minutes.
Preheat broiler. Brush puddings with butter. Broil until golden, about 2 minutes. Serve warm.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>