Chocolate -Peanut Butter Bread Pudding

Telisia Dodd


This dessert goes well with Baked Chicken or Lamb, If you loveed my Caramel Cake you will love this one.

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★★★★★ 2 votes
30 Min
1 Hr 40 Min


(2-pound) loaf challah bread, cut into 1-inch cubes
miniature chocolate covered peanut butter cups, quarted and divided
( 1-ounce) squares semisweet chocolate, chopped
6 large
eggs, lightly beaten
2 1/2 c
whole milk
2 1/2 c
heavy whipping cream
1 c
1/2 c
firmly packed brown sugar
1 Tbsp
vanilla extract
peanut butter sauce ( recipe follows)


1Spray a 3 1/2 -quart baking dish with nonstick cooking spray.

2Place half of bread cubes in prepared baking dish. Top evenly with half of chocolate-covered peanut butter cups and half of chopped chocolate. Place remaining bread cubes over chocolate top with remaining chocolate-covered peanut butter cups and remaining chopped chocolate.

In a large bowl, whisk eggs until smooth, Add milk, cream, sugar, brown sugar, and vanilla; whisk until combined, pour over chocolate in prepared pan. Press down bread with back of a wooden spoon. let stand for 30 minutes.
Preheat oven to 325'F
Bake pudding for 1 hour and 40 to 50 minutes or until a wooden pick inserted in center comes out clean.Cover pudding with aluminum foil halfway through baking to prevent excess browing. Serve warm with Peanut Butter Sauce.

1 (12ounce) can evaporated milk
3/4 cup firmly packed brown sugar
1/2 cup whole milk
2 eggs yolks
1 cup creamy peanut butter
1/4 cup butter
1 teaspoon vanilla extract

In a medium saucepan, combine evaporated milk, brown sugar,milk and eggs yolks, whisking until smooth. bring to aboil over medium-high heat; reduce heat and simmer for 7 to 8 min, whisking constantly until thickened. Removefrom heat; whisk in peanuts butter and vanilla until mixture is smooth, Serve warm over pudding.

About this Recipe

Course/Dish: Puddings