FoodieCuisine.com

Peanut Butter and Chocolate Bread Pudding

What is a foodie to do?  Looking around my kitchen I see loaf upon loaf of previously fresh bread lying about. 

After a week of learning the ins and outs of bread baking I have accumulated more bread than a pharaoh in ancient Egypt.  We are apparently going to witness the last pharaoh here soon enough but for now I have a bread problem. 

I know what I’ll do.  I’ll make that succulent dessert called bread pudding.  I love the mound of sugar, spice, and everything nice that goes into it and what better way to use the bread than to make bread pudding? 

I don’t want to make just any bread pudding and in addition to the base recipe I’ve dug up I’m going to modify it in true foodie fashion.  I love peanut butter and chocolate and who doesn’t right?  My first bread pudding is going to use this favorite pair and my second dessert will take a visit to the beaches of Hawaii.  For it I’m going to make a coconut and pineapple bread pudding.  I love coconut and the pineapple should add just the right flavor to it. 

Peanut Butter and Chocolate Bread Pudding 

Bread Pudding 

• 4 ounces baking chocolate chips
• 4 ounces peanut butter chips
• 6 cups baked bread (two days old)
• 1 quart milk
• 3 eggs
• 2 cups white sugar
• 2 Tablespoons vanilla
• ¼ teaspoon allspice
• ½ teaspoon cinnamon
• 3 Tablespoons butter

Bourbon Sauce 

• ½ cup butter
• 1 cup sugar
• 1 egg
• 1 cup bourbon whiskey

Making the Bourbon Sauce 

While the bread pudding bakes in the next step you should make the bourbon sauce.  If you have small children or don’t like the taste of bourbon you can leave it out. 

Whisk the egg for 3 minutes in a separate bowl until fluffy.  Melt the butter in a saucepan over medium heat.  Blend the sugar into the sauce pan and stir well to incorporate.  Blend in the whisked eggs and then the bourbon.  You will need to whisk the sauce a lot to keep it from breaking. 

Making the Bread Pudding 

Preheat the oven to 350 degrees. 

Cut the bread into 1 inch cubes and put into a very large bowl.  Pour the milk over the bread and push the bread down into the milk.  Let it soak for about 20 minutes.  Push the bread into the liquid whenever it pushes through the surface. 

In a smaller bowl whisk the eggs until fluffy, about 3 minutes.  Add the sugar, vanilla, and spices to the bowl and blend together.  Pour the mixture into the large bowl with the bread and milk and gently fold the entire mixture together until incorporated. 

Melt the butter and pour into a 9” x 13” baking dish.  I used a glass one for my tests.  Ensure the butter covers the bottom and the sides of the pan before going to the next step.  

Pour in 1/3 of the bread mixture.  Sprinkle in half of the peanut butter and chocolate chips over the mix.  Pour in another 1/3 of the bread mixture.  Sprinkle the other half of the peanut butter and chocolate chips onto the mix.  Cover with the remaining bread and liquid.  Ensure everything is out of the large bowl and into the baking dish. 

Bake for 45 minutes or until the edges of the bread pudding are browned.  If using a glass baking dish you should see the mixture boiling on the sides.  Remove and let sit for 20 minutes. 

Serve topped with the bourbon sauce or ice-cream. 

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Hawaiian Bread Pudding 

Bread Pudding 

• 4 ounces non-sweetened coconut shredded
• 3 Tablespoons coconut powder (found in Indian grocery stores)
• ½ cup eggnog (skip this if you can’t find it)
• 4 ounces pineapple slices
• 1 quart milk
• 3 eggs
• 2 cups white sugar
• 2 Tablespoons vanilla
• ¼ teaspoon allspice
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 3 Tablespoons butter

Pineapple Sauce 

• ½ cup butter
• 1 cup sugar
• 1 egg
• 4 ounces pineapple slices

Making the Pineapple Sauce 

While the bread pudding bakes in the next step you should make the pineapple sauce.  

Blend the pineapple until very smooth in a blender.  I use my trusty VitaMix blender for this. 

Whisk the egg for 3 minutes in a separate bowl until fluffy.  Melt the butter in a saucepan over medium heat.  Blend the sugar into the sauce pan and stir well to incorporate.  Blend in the whisked eggs and then the blended pineapple.  You will need to whisk the sauce a lot to keep it from breaking.  Set the heat to low and let simmer for 10 minutes. 

Making the Bread Pudding 

Preheat the oven to 350 degrees. 

Cut the bread into 1 inch cubes and put into a very large bowl.  Pour the milk and eggnog over the bread and push the bread down into the milk.  Let it soak for about 20 minutes.  Push the bread into the liquid whenever it pushes through the surface. 

Blend the pineapple until very smooth in a blender. 

In a smaller bowl whisk the eggs until fluffy, about 3 minutes.  In the bowl add the sugar, vanilla, cinnamon, nutmeg, coconut powder, and pineapple and blend together.  Pour the mixture into the large bowl with the bread, milk, and eggnog and gently fold the entire mixture together until incorporated. 

Melt the butter and pour into a 9” x 13” baking dish.  I used a glass one for my tests.  Ensure the butter covers the bottom and the sides of the pan before going to the next step.  Pour the entire mixture into the baking dish. 

Hawaiian Bread Pudding

Bake for 45 minutes or until the edges of the bread pudding are browned.  If using a glass baking dish you should see the mixture boiling on the sides.  Remove and let sit for 20 minutes. 

Serve topped with the pineapple sauce or ice-cream. 

Notes 

I like the coconut one the best since it has a nice custard texture to it.  It also has more flavors when compared to the peanut butter and chocolate one.  They are both great and everyone loved them so your mileage may vary. 

Enjoy!