To make this a more "grown-up" version of this classic American childhood sandwich, I decide to change it a bit.
Yield: 8 servings
Temperature: 350' F
Time: 2 hours (Prep time approximately 60 minutes, cook time 30 minutes)
For the Bread and Filling
8 slices of white bread
3/4 cup peanut butter
3/4 cup marshmallow fluff. If fluff is not available, use mini marshmallows
For the Custard
2 cups milk
1/4 cup sugar
1 teaspoon vanilla
For the Chocolate Ganache
1 cup chopped bittersweet chocolate (70% cocoa)
1/3 cup heavy cream
1. Liberally grease a 5 x 7 loaf pan with butter (glass works best for this recipe)
2. Spread 3 slices of bread with 2 tablespoons of peanut butter and 2 tablespoons of fluff or sprinkle on the mini marshmallows and cover with the remaining slices of bread, cut into wedges.
3. Arrange the wedges in the bottom of the loaf pan and set aside while making the custard.
4. Whisk the eggs until well beaten, add the milk, sugar and vanilla and whisk to incorporate.
5. Pour the custard mixture over the "sandwiches" in the baking pan, cover let sit for 30 minutes. Then bake at 350' for approximately 30 minutes in a hot water bath, or until a tooth pick inserted comes out clean. This should be soft in the center.
6. While the bread pudding is cooling, make the ganache by heating the cream to scalding, then pour over the chopped chocolate and stir until melted.
Using martini glasses, divide the bread pudding by the spoonfull among the glasses and drizzle with the chocolate ganache. Serve warm.
For those of you that are familiar with "fluffernutters", this will bring back wonderful memories. For those of you who are new to this flavor combination, I know you will enjoy this rather decadent dessert.
From the heart of my purple kitchen to you, enjoy!!!