medtran49
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We LOVED this.
Serves 2. Can be doubled. Use a 13x9 pan and increase baking time by 10-15 minutes.
Ingredients:
1-1/4 cups heavy cream
1/4 cup shelled salted pistachios, chopped
3 egg yolks, reserve the whites for something else or discard
1/2 cup mascarpone cheese, room temperature
4-1/2 Tbsp sugar
pinch of salt
1/2 tsp pure vanilla extract
8 slices of a commercial country style sandwich bread, crusts removed. If using homemade bread, use four 1-inch thick slices
4 Tbsp unsalted butter, softened
1 pinch of salt
10x powdered sugar
1 recipe of candied spiced pistachios (optional)
Directions:
Place the bread slices in a low oven, around 275, and bake for 10-15 minutes until bread has crisped up some, but not browned. Set aside.
Place the heavy cream in a small saucepan along with the pistachios. Heat cream over medium heat just until bubbles start forming around the edges. Allow to sit for at least an hour. Afterwards, strain the cream with a fine mesh strainer into a large bowl, reserving the nuts. Pour the cream into a measuring cup and add additional cream, if needed, to come to 1 cup.
In the same bowl you strained the cream into, whisk the egg yolks until well broken up, then add the cheese and whisk until the cheese is broken up. Add the cream in about 1/4 cup increments, whisking to break up the cheese even further. It's okay if the cheese doesn't fully mix in. Whisk in the sugar and salt. Whisk in the vanilla.
Butter an 8x8 inch square pan. Place 4 pieces of bread in the bottom. Pour half of the cream/egg mixture on top of the bread. Place remaining 4 slices of bread on top of the other 4 and pour remainder of liquid mixture over the top. Let set for a few minutes, then pick up the 2-slice stacks and flip over so that each slice is well moistened. Cover and place in refrigertor overnight.
Meanwhile, place butter, salt and reserved nuts into a small food processor and blend until nuts are finely chopped and well mixed into the butter. Place in a container or form into a roll using plastic wrap. Place in refrigerator.
Heat the oven to 375 and place uncovered pan in to bake for 30-40 minutes. Place 2 stacks on each plate, sprinkle with powdered sugar (use a small fine-mesh strainer for an even sprinkle), and serve hot with the pistachio butter and the candied spiced pistachios if desired.
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