|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The classic bread pudding is something that's sure to get stomachs growling but you can make it even more decadent with this recipe. There are plenty of different ways to put your own spin on bread pudding and this one, in particular, involves peanut butter. This delicious bread pudding is wonderful on its own but it can also be used as a dessert. To kick it up a notch, add chocolate sauce or about 1/2 cup of mini chocolate chips to the mixture just before baking. Warm fruit preserves would make a delicious sauce for this pudding as well. Experiment with the recipe and who knows what you'll create.
- 6 ounces torn French or Italian bread (about 4 to 5 cups)
- 3/4 cup creamy peanut butter
- 4 cups milk (divided)
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 3 teaspoons vanilla
- 4 large eggs
- 1/2 cup mini chocolate chips, optional
Butter an 11x7-inch baking dish. Heat oven to 350 F.
Put torn bread into a medium bowl.
In a bowl, whisk 3 cups of milk with the 4 eggs and vanilla; pour over the bread, stirring to blend.
In a saucepan, combine peanut butter, the remaining 1 cup milk, and sugars. Heat the mixture over medium heat until peanut butter is melted and the mixture is smooth.
Blend the peanut butter mixture into the bread mixture.
Add mini chocolate chips, if desired.
Pour into the prepared baking dish; bake for 45 to 55 minutes, or until set.
Serve with a chocolate sauce or raspberry sauce.