Chocolate -Peanut Butter Bread Pudding
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- (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.
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.