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Peanut Butter Bread Pudding
4 cups milk
2 cups whipping cream
2 tablespoons unsalted butter, softened
16 slices French bread, cut 3/4-inch thick, crusts removed
1 cup crunchy peanut butter
5 whole eggs
4 egg yolks
1 cup sugar
1/8 teaspoon salt
2 tablespoons vanilla extract
Heat oven to 350 degrees F. Lightly grease a deep 4-quart casserole.
In a large heavy saucepan, scald milk and cream over moderate heat. Remove from heat and set aside.
Meanwhile, lightly butter one side of each slice of bread.
Thickly spread the peanut butter over the butter.
Arrange the slices in the casserole, peanut butter side up, overlapping slightly if necessary.
In a large bowl, beat whole eggs, egg yolks, sugar and salt until well blended.
Gradually whisk in the milk-cream mixture in a thin stream until well mixed.
Whisk in the vanilla extract.
Slowly pour the custard mixture evenly over bread slices, which will float to the top.
Place casserole in a roasting pan and place in the center of the oven.
Pour boiling water into the roasting pan to reach halfway up the sides of the casserole.
Bake for 1 hour, or until the pudding is not quite set in the center.
Transfer to a wire rack and let cool for at least 30 minutes before serving.
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