PB Chocolate Chip Bread Pudding

We don’t eat a lot of plain bread around here, so I mainly buy it for a recipe or a dinner party and then throw the remainder into the freezer. My freezer is now so full of it that nothing more can go in. The weather this week has been gorgeous and hot, making me want to use my ice cream maker for some sorbet or frozen yogurt. However, my ice cream maker insert requires freezing overnight. There is simply no room for it, so something had to be done! Since cooler weather is predicted for tomorrow, I decided to use up a bag of whole wheat dinner rolls and make some bread pudding. We love peanut butter and chocolate around here, so I decided to try that combo with the bread pudding. It was surprisingly successful for a first attempt! If you love bread pudding and peanut butter and chocolate, this is a great way to get it.

Peanut Butter Chocolate Chip Bread Pudding

Peanut Butter Chocolate Chip Bread Pudding (serves 6)

6 whole wheat dinner rolls (mine were between 1.3 and 1.5 ounces each)
2 cups unsweetened almond milk
6 Tbsp. brown sugar
2 tsp. vanilla
1/3 cup creamy peanut butter
3 eggs, lightly beaten
1/3 cup peanut butter chips (optional)
1/2 cup chocolate chips

1.  Heat the oven to 350°F and slice the bread into 1-inch cubes.  Arrange bread cubes in a single layer on a baking sheet. Bake for 5 minutes or until toasted. Remove bread from oven.

2.  In a large bowl, whisk together the almond milk, brown sugar, vanilla, peanut butter and eggs.  Whisk well until the mixture is smooth and the peanut butter is well incorporated.  If desired, this step may be done in the blender.

3.  Stir the bread cubes into the liquid ingredients.  Cover and refrigerate at least 1/2 hour and up to 4 hours.

5.  Preheat the oven to 350°F and grease six 4oz ramekins.  Divide half of the chilled bread mixture into the ramekins.  Sprinkle half of the peanut butter and chocolate chips over the puddings.  Divide the remainder of the chilled bread mixture into the ramekins and sprinkle with the remaining peanut butter and chocolate chips.

6.  Place the ramekins in a 9×13 baking pan and fill the pan with hot water so that it comes about 1 inch up the sides of the ramekins.  Bake for 30-35 minutes until the puddings are set.

Depending on how you like it, serve the puddings warm or chilled.

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