Peanut Butter Chocolate Bread Pudding Recipe
Carmel / vanilla anglaise / peanut brittle
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Ingredients
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Bread Pudding
Vanilla Anglaise
Peanut Brittle
Method
Bread Pudding Preparation
- 1
Prepare the Mixture
Preheat the oven to 350°F (175°C). Tear the stale bread into small pieces and place in a large bowl. In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, and peanut butter until smooth. Pour the mixture over the bread and add the chocolate chips. Let it sit for 30 minutes to absorb.
- 2
Bake the Pudding
Pour the mixture into a greased baking dish and bake for 45-50 minutes, or until set and golden brown on top. Let it cool slightly before serving.
Vanilla Anglaise Preparation
- 3
Make the Anglaise
In a saucepan, combine the milk, heavy cream, and sugar. Heat until just below boiling. In a separate bowl, whisk the egg yolks. Gradually add the hot milk mixture to the yolks, whisking constantly. Return to the saucepan and cook on low heat until thickened. Strain through a fine mesh sieve and stir in the vanilla bean seeds.
Peanut Brittle Preparation
- 4
Prepare the Brittle
In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves. Add the peanuts and cook until the mixture turns a golden brown. Remove from heat and stir in butter. Pour onto a greased baking sheet and let cool before breaking into pieces.
