Peanut Butter Chocolate Bread Pudding

102

By Angie Barrett

Prep Time:

15m

Bake/Cook Time:

1h 15m

Yield:

8 servings

Plan for:

8 hours to overnight chill time

Peanut butter and chocolate lovers rejoice! Now there’s a bread pudding with the flavors you love. Peanut Butter Chocolate Bread Pudding uses Hawaiian sweet bread rolls as a base and is topped with a creamy mix of peanut butter and chocolate.

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Products Used

Light Brown Sugar Poly Bag

Ingredients

Peanut Butter Chocolate Bread Pudding

12 Hawaiian sweet bread rolls
6 eggs
1 cup Imperial Sugar Light Brown Sugar
2 tablespoons of vanilla extract
2 cups heavy cream
2 cups half and half
2 cups smooth peanut butter
1 1/2 cups chocolate chips
Butter/cooking spray to grease pan

Chocolate/Peanut Butter Topping

1 cup smooth peanut butter
1 cup chocolate chips

Directions

Generously butter a 2 quart rectangular baking dish or a 9 x 9-inch baking dish.
Cut or rip roll chunks and toss into baking dish.
In a bowl, mix together eggs, brown sugar, and vanilla.
Stir in heavy cream and half and half.
Whisk in peanut butter until smooth.
Pour mixture evenly over rolls.
Mix in chocolate chips.
Cover with foil and refrigerate 8 hours to overnight.
Preheat oven to 325°F.
Bake 1 hour and 15 minutes. Edges should be browned and center still a little jiggly when moved.
Remove from oven and let cool.
When ready to serve, heat peanut butter in microwave until smooth.
Slice bread pudding, pour melted peanut butter over slice and top with chocolate chips.