Peanut Butter Breakfast Bread Pudding with Maple-Peanut Sauce
- Yield servings
Budget-friendly Tip: Substitute pancake syrup for pure maple syrup, and whole wheat rolls for the brioche or challah bread to reduce the cost of this recipe.
Ingredients
- 1/3 cup creamy peanut butter
- 2 eggs
- 1/2 cup granulated sugar
- 2/3 cup milk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 4 cups cubed brioche or challah bread (cut into 3/4 inch cubes)
- 2/3 cup pure maple syrup
- 1/3 cup creamy peanut butter
- 1/3 cup crushed peanuts
Instructions
- Preheat oven to 350F. Butter four 4-ounce ramekins.
- Mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes.
- Bake until custard is set in the middle and the top is golden, about 35-40 minutes. Note: If tops of bread brown too quickly, cover ramekins loosely with aluminum foil. While pudding is baking, blend 1/3 cup peanut butter with maple syrup; transfer to small saucepan and heat on low until thoroughly warmed.
- To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.
—Recipe courtesy of Peanutbutterlovers.com
