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.


1/3cup creamy peanut butter
2 eggs
1/2cup granulated sugar
2/3cup milk
1 1/2teaspoons pure vanilla extract
1/2teaspoon salt
4cups cubed brioche or challah bread (cut into 3/4 inch cubes)
2/3cup pure maple syrup
1/3cup creamy peanut butter
1/3cup crushed peanuts


  1. Preheat oven to 350F. Butter four 4-ounce ramekins.
  2. 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.
  3. 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.
  4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

—Recipe courtesy of