Peanut Butter-Chocolate Bread Pudding

Cubed croissants, semisweet chocolate chunks, and a rich crunchy peanut butter sauce baked to perfection; topped with a Peanut Butter-Whiskey Sauce.

Peanut Butter–Chocolate Bread Pudding
Yield: 10 to 12 servings
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  1. 12 cups cubed croissants, lightly toasted (about 10 large croissants)
  2. 2 cups semisweet chocolate chunks
  3. 6 large eggs
  4. 2 cups whole milk
  5. 1 cup sugar
  6. 1 cup crunchy peanut butter
  7. 1 teaspoon vanilla extract
  8. Peanut Butter–Whiskey Sauce (recipe follows)
  1. Spray a 13x9-inch baking dish with nonstick baking spray with flour. Place croissant cubes in prepared dish; sprinkle evenly with chocolate.
  2. In a large bowl, whisk eggs. Add milk, sugar, peanut butter, and vanilla, whisking until combined. Pour egg mixture over croissants. Refrigerate at least 1 hour or overnight.
  3. Preheat oven to 350°.
  4. Remove bread pudding from refrigerator. Let stand at room temperature 30 minutes.
  5. Bake until a wooden pick inserted in center comes out clean, approximately 1 hour. Serve warm with Peanut Butter–Whiskey Sauce.
Taste of the South
Peanut Butter–Whiskey Sauce
Yield: approximately 3 cups
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  1. 1 cup creamy peanut butter
  2. 1 cup firmly packed light brown sugar
  3. 1 cup heavy whipping cream
  4. 2 tablespoons whiskey
  1. In a large saucepan, combine peanut butter, brown sugar, and cream over medium heat. Cook, stirring constantly, until smooth, 3 to 4 minutes. Add whiskey, stirring well. Cook until smooth, 2 to 3 minutes.
Taste of the South



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