Indulge in this luxurious White Chocolate and Peanut Bread Pudding, a sophisticated twist on the classic comfort food. The dish features a velvety custard infused with real vanilla bean and melted white chocolate, creating a decadent base that soaks into thick slices of French baguette. Crunchy roasted peanuts and a generous swirl of chunky peanut butter add a delightful salty contrast to the sweet, creamy texture. Baked in individual ramekins for a perfect bite, the top is brushed with butter and broiled to golden perfection. This elegant yet simple dessert is perfect for special dinners or holiday gatherings, offering a warm, homemade treat that feels like a hug in a bowl. Serve warm for the best experience.
White Chocolate And Peanut Bread Pudding – Bon Appetit
Description
Indulge in this luxurious White Chocolate and Peanut Bread Pudding, a sophisticated twist on the classic comfort food. The dish features a velvety custard infused with real vanilla bean and melted white chocolate, creating a decadent base that soaks into thick slices of French baguette. Crunchy roasted peanuts and a generous swirl of chunky peanut butter add a delightful salty contrast to the sweet, creamy texture. Baked in individual ramekins for a perfect bite, the top is brushed with butter and broiled to golden perfection. This elegant yet simple dessert is perfect for special dinners or holiday gatherings, offering a warm, homemade treat that feels like a hug in a bowl. Serve warm for the best experience.Ingredients
Directions
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Preheat oven to 325F (163C).
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In a medium bowl, beat sugar and egg yolks with an electric mixer until fluffy and pale.
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Pour half and half into a heavy medium saucepan.
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Scrape seeds from the vanilla bean into the half and half, add the bean pod, and bring to a boil.
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Gradually whisk 1/2 cup of the hot half and half into the egg yolk mixture.
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Return the egg mixture to the saucepan with the remaining half and half.
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Stir over low heat until the mixture thickens and leaves a path on the back of a spoon when a finger is drawn across, about 4 minutes. Do not boil.
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Strain the custard into a large bowl to remove the vanilla bean pod.
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Add the white chocolate to the custard and stir until completely melted.
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Stir in the peanut butter until smooth.
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Overlap 3 bread slices in each of six 1 1/3-cup ramekins.
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Ladle half of the custard over the bread, dividing equally among the ramekins.
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Top each ramekin with 2 more bread slices.
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Ladle the remaining custard over the bread.
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Press down gently on the bread to ensure it is saturated.
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Sprinkle the chopped peanuts over the top of each pudding.
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Place the ramekins in a large baking pan.
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Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.
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Bake until the custards are set, about 25 minutes.
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Transfer ramekins to a rack and cool for 15 minutes.
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Preheat the broiler.
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Brush the top of each pudding with melted butter.
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Broil until golden brown, about 2 minutes.
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Serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 792.6kcal
- % Daily Value *
- Total Fat 55.0g85%
- Saturated Fat 22.5g113%
- Cholesterol 1406.4mg469%
- Sodium 97.9mg5%
- Total Carbohydrate 60.7g21%
- Dietary Fiber 4.1g17%
- Sugars 54.4g
- Protein 23.3g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to use chunky peanut butter for the best texture contrast; avoid old-fashioned style or freshly ground peanut butter as they may not blend as smoothly.
If you do not have a vanilla bean, you can substitute 1 teaspoon of high-quality vanilla extract, but add it after straining the custard.
The puddings can be assembled up to 4 hours ahead and refrigerated. Let them sit at room temperature for 30 minutes before baking.
Watch closely during the broiling step to prevent burning, as broilers vary in intensity.
