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Peanut Butter Chocolate Bread Pudding
Products Used
0
48
102
Prep Time:
15m
Bake/Cook Time:
1h 15m
Yield:
8 servings
Plan for:
8 hours to overnight chill time
Peanut butter and chocolate lovers rejoice! Now there’s a bread pudding with the flavors you love. Peanut Butter Chocolate Bread Pudding uses Hawaiian sweet bread rolls as a base and is topped with a creamy mix of peanut butter and chocolate.
Products Used
Ingredients
Peanut Butter Chocolate Bread Pudding
- 12 Hawaiian sweet bread rolls
- 6 eggs
- 1 cup Imperial Sugar Light Brown Sugar
- 2 tablespoons of vanilla extract
- 2 cups heavy cream
- 2 cups half and half
- 2 cups smooth peanut butter
- 1 1/2 cups chocolate chips
- Butter/cooking spray to grease pan
Chocolate/Peanut Butter Topping
- 1 cup smooth peanut butter
- 1 cup chocolate chips
Directions
- Generously butter a 2 quart rectangular baking dish or a 9 x 9-inch baking dish.
- Cut or rip roll chunks and toss into baking dish.
- In a bowl, mix together eggs, brown sugar, and vanilla.
- Stir in heavy cream and half and half.
- Whisk in peanut butter until smooth.
- Pour mixture evenly over rolls.
- Mix in chocolate chips.
- Cover with foil and refrigerate 8 hours to overnight.
- Preheat oven to 325°F.
- Bake 1 hour and 15 minutes. Edges should be browned and center still a little jiggly when moved.
- Remove from oven and let cool.
- When ready to serve, heat peanut butter in microwave until smooth.
- Slice bread pudding, pour melted peanut butter over slice and top with chocolate chips.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.
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