6 ounces torn French or Italian bread, about 4 to 5 cups
3/4 cup creamy peanut butter
4 cups milk (regular or 2%), divided
2/3 cup brown sugar
1/3 cup granulated sugar
3 teaspoons vanilla extract
4 large eggs
1/2 cup miniature chocolate chips, optional
8 ounces good quality semisweet or bittersweet chocolate
3/4 cup heavy cream
1/4 cup granulated sugar
1/4 cup light corn syrup
2 teaspoons vanilla extract
Pudding: Butter an 11 x 7-inch baking dish. Heat oven to 350 degrees F.
Put torn bread into a medium bowl.
Beat 3 cups of milk with the 4 eggs and vanilla extract; 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 miniature chocolate chips, if desired.
Pour into the prepared baking dish.
Bake for 45 to 55 minutes, or until set.
Serve with Chocolate Sauce.
Chocolate Sauce: Cut chocolate into small pieces and put into a medium bowl;
In a saucepan over medium heat, combine cream, sugar, and corn syrup. Bring to
a full boil, stirring frequently. Pour the hot mixture over the chocolate; stir
until chocolate is melted. Stir in vanilla extract.
Store the chocolate sauce in a tightly covered container in the refrigerator.
Heat the sauce over lightly simmering water before serving.
You can freeze any extra sauce in small containers.