Peanut Butter Casserole

Peanut Butter Casserole

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raymond spencer


For peanut butter lovers,i finally create this new dessert recipe,it's a bread pudding-type dessert in casserole,filled with peanut butter.


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20 Min
40 Min


  • 6
    stale croissants,break into pieces
  • 1 lb
    day-old loaf french bread,cut into 1-inch cubes
  • 1 3/4 c
    peanut butter chips,divided
  • 1 c
    chopped peanut butter cups
  • 3/4 c
    honey roasted peanuts
  • 1 c
    light brown sugar
  • 1/2 c
    splenda sweetener
  • 1 c
    creamy peanut butter
  • 1 1/2 c
    half and half
  • 1 tsp
    almond extract
  • 6
    large eggs
  • 2 c
    chocolate milk

  • 1 c
    cold milk
  • 1 c
    creamy peanut butter
  • 1 tsp
    mint extract

How to Make Peanut Butter Casserole


  1. Preheat oven to 325 degrees F.Grease a 9x13 inch baking
    dish with cooking spray.Add croissant pieces,french bread cubes,1 cup peanut butter chips,chopped peanut butter cups and honey roasted peanuts;mix well.
  2. In a large bowl,combine brown sugar,splenda sweetener,peanut butter,half-and half,almond extract,eggs and chocolate milk.Whisk together until smooth.Pour into bread mixture and set aside for 20 minutes.Cover with aluminum foil.
  3. Bake on cookie sheet in preheated oven for 35 to 40 minutes,remove cover,cool on wire rack.
  4. For the glaze:in a medium bowl,combine milk,peanut butter and mint extract,whisk together until smooth,microwave for 2 minutes.Drizzle with the casserole,serve on a plate.Garnish with remaining peanut butter chips,enjoy.

Printable Recipe Card

About Peanut Butter Casserole

Course/Dish: Puddings Other Desserts
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Peanut butter

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