Recipe: Hazelnut polenta bread pudding

Polenta bread pudding
(Richard Hartog, Los Angeles Times)


Total time: 2 hours, 10 minutes plus 1 hour soaking time

Servings: 6

Note: From Christian de la Vara


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Crème anglaise 1/2 vanilla bean

2 cups whipping cream

7 egg yolks


2 tablespoons sugar

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

5 ounces Belgian dark chocolate

3 tablespoons unsalted butter, at room temperature

2 tablespoons heavy whipping cream


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.


3 eggs

1 1/2 cups whipping cream

1/4 cup sugar

1/4 cup honey

1/2 cup Frangelico liqueur


1 cup soft cooked polenta, cooled slightly

1 small baguette, crust removed, cubed (about 3 cups)

Crème anglaise

Belgian chocolate sauce

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

Each serving: 1,369 calories; 16 grams protein; 89 grams carbohydrates; 5 grams fiber; 106 grams fat; 63 grams saturated fat; 627 mg. cholesterol; 200 mg. sodium.