It was a warm Easter here, perfect for a egg hunt and playing outside! I wanted something different for dessert and something southern sounded just right, so I hunted and found this recipe for Peanut Butter Bread Pudding, the photo above was all it took and the rest is history! It was heavenly!
Peanut Butter Bread Pudding
- 6 ounces torn French or Italian bread, about 4 to 5 cups
- 3/4 cup creamy peanut butter
- 4 cups 2% 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°. Put torn bread into a medium bowl. Beat 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 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