You are here: Home » Recipes » Peanut Butter Breakfast Bread Pudding with Maple-Peanut Sauce Peanut Butter Breakfast Bread Pudding with Maple-Peanut Sauce Recipe by Our Cookbook Collection Yield servings PrintEmail 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 butter2 eggs1/2 cup granulated sugar2/3 cup milk1 1/2 teaspoons pure vanilla extract1/2 teaspoon salt4 cups cubed brioche or challah bread (cut into 3/4 inch cubes)2/3 cup pure maple syrup1/3 cup creamy peanut butter1/3 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