Bread Pudding that is. Our first chilly day here in Austin and a surplus of bread scraps inspired one of my favorite deserts, with a twist. We're talking Peanut Butter/Chocolate Bread Pudding. Just typing it makes me salivate, so off we go!
Peanut Butter/Chocolate Bread Pudding
(Recipe Serves 6-8)
For the Custard:
6 oz. Whole Milk
6 oz. Heavy Cream
4 oz. Sugar
1/4 tsp. Vanilla Extract
4 oz. Creamy Peanut Butter
4 egg yolks
4 oz. Sugar
Combine milk, cream, vanilla extract and sugar in a saucepot and bring just to a boil.
Remove from heat.
Add hot milk/cream mixture and peanut butter to blender and blend until smooth.
Beat egg yolks and sugar until creamy, lighter in color, and doubled in volume.
Temper the egg mixture with a little of the milk/cream mixture.
Add the tempered egg mixture to the milk/cream mixture.
Strain, and cool.
For the Pudding:
10 oz. Bread, cubed (I used scraps from Baguettes and Ciabatta)
3 oz. Butter, melted
4 oz. Semi-sweet Chocolate Chips
Toss bread with melted butter in a large bowl to coat.
Add 1/2 of the custard to the bread, and toss.
Refrigerate and let the bread absorb the custard.
Add the remaining half of the custard, toss.
Refrigerate and let the bread absorb the remainder.
Toss with chocolate chips.
Butter(oil) a loaf pan, and cover the bottom with parchment paper.
Add bread/custard mixture to the pan, and refrigerate until ready to cook.
Bake at 375 F for 45 minutes to 1 hour until custard is set. You might consider using a water bath to provide even cooking, generally a good idea with custards.
Serve warm with caramel/chocolate sauce or whipped cream.