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Hazelnut polenta bread pudding

Time 2 hours 10 minutes
Yields Serves 6
Hazelnut polenta bread pudding

Creme anglaise

1

Halve the vanilla bean and scrape into the cream. Steep for 15 minutes, then heat the cream just until it begins to simmer.

2

Combine the egg yolks and sugar and whisk until smooth. Add a little of the hot cream to the yolk mixture, then add the yolk mixture to the pan of cream. Stir constantly over medium-low heat until thickened; do not let the mixture boil.

3

Press through a very fine-mesh sieve to strain. Cool.

Belgian chocolate sauce

1

Melt the chocolate and butter together in a double boiler or in a pan over another pan of simmering water.

2

Heat the cream until just simmering, then add to the chocolate and whisk until smooth. Serve warm.

Pudding

1

Whisk together the eggs, cream, sugar, honey and Frangelico. Whisk in the polenta. Add the bread cubes and toss to coat. Set aside to soak for 1 hour.

2

Spoon the mixture into 6 (8-ounce) ramekins. Place in a pan of hot water that reaches halfway up sides of the ramekins. Bake at 325 degrees until set, about 1 hour.

3

Place a spoonful of creme anglaise on each of 6 plates. Turn the puddings out of the ramekins and place each on the creme anglaise. Drizzle chocolate sauce over each pudding so it drips down the sides.

From Christian de la Vara, chef de cuisine at Traxx.

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