- One 8-ounce French bread baguette (not sourdough), firm but not completely stale
- 2 cups milk
- 1 1/2 cups heavy cream
- 2 large eggs
- 3 large egg yolks
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon best-quality vanilla
- Melted butter, for preparing the pan
- 3/4 cup (4 ounces) semisweet chocolate chips
- 3 ripe nectarines, pitted and chopped
Remove the ends and all the crust from the baguette, and slice 1/4 inch thick. You should have about 28 slices. Place the slices in the bowl of the Instant Marinator.
In a large saucepan, combine the milk and cream and bring up just to the boiling point, then remove from the heat (watch carefully, and don't let the mixture boil over). Set aside for 2 minutes. In a large bowl, combine the eggs, egg yolks, sugar and salt. Whisk together thoroughly.
Whisk about 1 cup of the hot milk mixture into the egg mixture, to "temper" it. Pour the egg mixture back into the saucepan and whisk together until the sugar has dissolved. Stir in the vanilla. Pour the custard over the bread in the Marinator and fit the lid on top securely. Pump out the air with the vacu-vin and refrigerate for 1 hour.
Preheat the oven to 325 degrees F and butter a 9-inch cake pan. Open the Marinator and spoon a layer of the soaked bread slices from the top of the Marinator into the bottom of the prepared cake pan. Scatter with some of the chocolate chips and nectarines and continue layering the bread, chips and nectarines, to make a fairly even distribution of ingredients. Pour all of the remaining custard mixture over the top.
Place the cake pan in a larger roasting pan and fill with boiling water to come halfway up the sides of the cake pan. Bake the bread pudding, uncovered, for about 1 hour and 15 minutes, until the custard is set in the center. If desired, run under a hot broiler to brown and crisp the top. Cool slightly and serve warm, or cool to room temperature and chill overnight. Reheat in a 325 degrees F oven, covered with foil, for 15-20 minutes, or until warmed through.
Recipe created exclusively for Cooking.com by Brigit L. Binns.
Recipe reprinted by permission of Publisher. All rights reserved.
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