Ok, wow, Hello! In case you forgot, I'm Ryan, thanks for visiting my blog, and it's been about 12 years since my last post. I reaaaallly didn't mean to be gone so long. I hope everyone is having a good start to the New Year! So far this year, I've been doing mostly healthy cooking as we are trying to be good on our diets in the time-honored tradition of New Year's Resolution dieting. I hope to be posting more of my favorite Cooking Light and Weight Watcher's friendly recipes in the coming weeks because if you're like me, you are always looking for more healthy dinner and snack options. Now.....
If you are doing well on your New Year's diet, I would advise you to not read any further as this recipe is most certainly NOT diet friendly. This peanut butter chocolate bread pudding made with cubed croissants is the anti-diet recipe. In fact, I saw it during the holidays in a Christmas magazine that I picked up and flagged as a recipe that I wanted to make during the holidays, but then they came and went and I thought, well, maybe I'll make this next year during the next season of calorie-laden excess. Then we had company come into town and I bought a lot of croissants for breakfast and no one ate them so I didn't want to be wasteful so I thought when else am I going to find myself with tons of day-old croissants? I'd better just go ahead and make this bread pudding! :)
If you like chocolate and peanut butter, you'll love this version of bread pudding. This recipe takes no time to make and is impressive and luxurious-- a great idea for company! While the bread pudding is delicious, you definitely need to make the sauce to complete this dessert. The sauce adds a creamy sweetness and makes this dessert more of a "pudding" than if you left it off. Also, the original recipe for the sauce calls for whiskey instead of vanilla. I'm sure that would be delicious as bread pudding with bourbon sauce is scrumptious. However, I didn't have any on hand so I substituted vanilla extract and the sauce was rich and delicious. I included the measurements for both so you can pick your preference in case you want to make this dessert for a more child-friendly audience. Finally, you do need a lot of croissants for this recipe and buying them at a warehouse club such as Costco or Sam's is an economical option to the grocery store. I bought my croissants at Costco and used almost the entire gigantic package in this recipe.
Peanut Butter Chocolate Bread Pudding
Makes 10 to 12 servings
12 cups cubed croissants, lightly toasted (about 10 large croissants)
2 cups semisweet chocolate chunks
6 large eggs
2 cups whole milk
1 cup sugar
1 cup crunch peanut butter
1 tsp. vanilla extract
1 recipe Peanut Butter Sauce (recipe follows)
1. Spray a 13x9x2-inch baking dish with nonstick baking spray with flour. Spread toasted croissant cubes and semi-sweet chocolate chunks evenly in prepared dish.
2. In a large bowl, whisk eggs. Add milk, sugar, peanut butter, and vanilla, whisking until smooth (I found I had to use my electric mixer to get the peanut butter to combine with the other ingredients so you can also use a stand mixer or a handheld mixer to help out). Pour over croissants. Refrigerate for at least 1 hour or up to overnight.
3. Preheat oven to 350 degrees F.
4. Remove baking dish from refrigerator. Let sit at room temperature for 30 minutes.
5. Bake until a wooden pick inserted in the center comes out clean, approximately 50-60 minutes. Serve warm with Peanut Butter Sauce.
Peanut Butter Sauce
1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 cup heavy whipping cream
1 tsp. vanilla or 2 tbs. whiskey
In a large saucepan, combine peanut butter, brown sugar, and cream over medium heat. Cook stirring constantly, until smooth, 3 to 4 minutes. Add vanilla or whiskey, stirring well. Cook until smooth, 2 to 3 minutes.
Adapted from Christmas Cooking Southern Style