Peanut Butter Bread Pudding With Coffee Liqueur Sauce Recipes

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PEANUT BUTTER BREAD PUDDING



Peanut Butter Bread Pudding image

Traditional bread pudding gets a new twist in this deliciously different dessert from Sharon Paddock of Wauchula, Florida. "With both chocolate chips and peanut butter, this bread pudding does not taste light," she assures. "And it's so comforting!"

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 7

3 cups fat-free milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 teaspoon vanilla extract
2 tablespoons reduced-fat peanut butter
4 cups cubed French bread
1/4 cup chopped dry roasted peanuts
2 tablespoons miniature semisweet chocolate chips

Steps:

  • In a large bowl, whisk the milk, pudding mix and vanilla for 2 minutes or until smooth. Add peanut butter; mix well. Add the remaining ingredients; mix gently to combine. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until set. Cool for 5 minutes on a wire rack before cutting.

Nutrition Facts : Calories 234 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 557mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

WARM PEANUT BUTTER AND JELLY BREAD PUDDING



Warm Peanut Butter and Jelly Bread Pudding image

Provided by Aaron McCargo Jr.

Categories     dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 loaf cubed day-old challah bread
4 cups milk, divided
4 eggs
1 cup sugar
1 tablespoon vanilla extract
1 cup peanut butter
1 cup crushed roasted, salted peanuts, divided
3/4 cup grape jelly, melted, for topping

Steps:

  • Preheat oven to 325 degrees F. Grease an 11 by 7-inch baking dish.
  • Put the cubed bread on a large cookie sheet and bake it until lightly toasted, about 10 to 12 minutes. Remove the bread from the oven and set aside.
  • In a large bowl, whisk together 3 cups of the milk and the 4 eggs until well incorporated. Add the toasted bread.
  • In a medium-sized saucepan, over medium heat, heat the remaining 1 cup of milk, sugar, vanilla and peanut butter until the peanut butter melts and the mixture is smooth. Combine the peanut butter mixture with the bread mixture and stir well until evenly distributed. Put the bread pudding into the baking dish and sprinkle with 3/4 cup of the crushed peanuts. Let sit for 1 hour.
  • Put in the oven and bake until dry and toasty, about 20 minutes. Remove the pudding from the oven and let cool. Brush with the grape jelly and garnish with a sprinkle of the remaining peanuts. Cut into squares and arrange on small dessert plates.

PEANUT BUTTER BREAKFAST BREAD PUDDING



Peanut Butter Breakfast Bread Pudding image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 10

Crisco® Original No-Stick Cooking Spray
2 large eggs
1/2 cup milk
1/2 cup sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup Jif® Extra Crunchy Peanut Butter
6 slices bread
1/2 cup raisins
Yogurt with fruit

Steps:

  • HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
  • BREAK eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed.
  • CUT or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan.
  • BAKE until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool.
  • SERVE warm, spooned into bowls and topped with fruit yogurt.

PEANUT BRITTLE BREAD PUDDING



Peanut Brittle Bread Pudding image

Serve nutty bread pudding with warm sauce and whipped cream that's ready in less than an hour - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 6

Number Of Ingredients 11

4 cups soft bread cubes (4 to 5 slices bread)
1/2 cup coarsely broken peanut brittle
1 egg
1/2 cup milk
1/2 cup packed brown sugar
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2/3 cup whipping (heavy) cream
1/4 cup rum or 3 tablespoons water plus 2 teaspoons rum extract
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Grease 1-quart casserole with shortening or cooking spray. Place 2 cups of the bread cubes in casserole. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
  • In small bowl, beat egg. Stir in milk, 1/2 cup brown sugar and 1/4 cup butter; pour over bread mixture.
  • Bake uncovered 25 to 30 minutes or until golden brown.
  • Meanwhile, in 2-quart saucepan, mix all sauce ingredients. Heat to boiling over high heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm bread pudding with warm sauce and whipped cream. Store sauce covered in refrigerator up to 1 week. Sauce may separate during storage; stir before serving.

Nutrition Facts : Calories 570, Carbohydrate 53 g, Cholesterol 135 mg, Fat 7 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 2 g

BREAD PUDDING WITH BUTTER SAUCE



Bread Pudding with Butter Sauce image

When we went out to eat, bread pudding was my choice dessert. I eventually found out how it was made and have enjoyed making, eating and serving it since.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 14

2 slices white bread, cubed
2 tablespoons raisins
1 egg
1/2 cup evaporated milk
3 tablespoons water
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
BUTTER SAUCE:
2 tablespoons butter
2 tablespoons sugar
1 egg yolk, beaten
1 tablespoon water
1 tablespoon bourbon, optional

Steps:

  • Divide bread cubes and raisins between two greased 8-oz. ramekins or custard cups. , In a small bowl, whisk the egg, milk, water, sugar, cinnamon and nutmeg. Pour over bread mixture. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool for 15 minutes., Meanwhile, in a small saucepan, melt butter. Stir in the sugar, egg yolk and water. Cook and stir over medium-low heat for 4 minutes or until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in bourbon if desired. Serve warm with bread pudding.

Nutrition Facts : Calories 451 calories, Fat 21g fat (12g saturated fat), Cholesterol 258mg cholesterol, Sodium 351mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 11g protein.

PEANUT BUTTER AND JELLY BREAD PUDDING



Peanut Butter and Jelly Bread Pudding image

This was in our local paper and sounds divine!!! Being the peanut butter and jelly lovers that we are, I can't wait to make this!! A great end to a chilly evening!!

Provided by SkinnyMinnie

Categories     Dessert

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

cooking spray
8 slices whole wheat bread
1/2 cup smooth peanut butter
1/4 cup jam, any flavor
1/2 cup dried fruit, your choice (optional)
1/2 cup chocolate chips (optional)
5 eggs
2 cups milk
1/2 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon
2 tablespoons sugar
maple syrup, to serve

Steps:

  • Preheat oven to 400ºF.
  • Lightly coat a 9x9" baking dish with cooking spray.
  • Using the bread, peanut butter and jam/jelly, make 4 sandwiches.
  • Cut each sandwich into quarters, then cut each quarter into 4 more pieces.
  • Arrange the pieces in the baking pan. They should be slightly jumbled.
  • If using, scatter the chocolate chips or dried fruit among the sandwich pieces.
  • In a medium bowl, whisk together the eggs, milk and pumpkin pie spice (or cinnamon).
  • Pour the egg mixture over the sandwich pieces.
  • Press the bread gently with a fork to help it absorb the liquid.
  • Bake for 20-25 min, or until egg is nearly set.
  • Remove the pan from the oven, and scatter the top of the pudding with the sugar.
  • Increase the oven to broil, and cook until the sugar on top begins to caramelize, about 1 minute Watch it closely to prevent burning.
  • Serve drizzled with maple syrup.

Nutrition Facts : Calories 578, Fat 29.3, SaturatedFat 8.6, Cholesterol 281.5, Sodium 596.9, Carbohydrate 58.5, Fiber 6, Sugar 22.6, Protein 25.5

BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

CHOCOLATE & PEANUT BUTTER BREAD PUDDING



Chocolate & Peanut Butter Bread Pudding image

Yummy French bread gets even yummier when it's baked into a bread pudding with chocolate and peanut butter and sprinkled with powdered sugar.

Provided by My Food and Family

Categories     Dairy

Time 1h55m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 9

3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
4 eggs
1 tsp. vanilla
1-3/4 cups milk
6 cups French bread cubes (1/2 inch)
3 oz. BAKER'S Semi-Sweet Chocolate, chopped
1 tsp. powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Whisk first 5 ingredients in large bowl until blended. Gradually stir in milk. Add bread; stir to evenly coat. Stir in chocolate.
  • Pour into 9-inch square baking dish sprayed with cooking spray.
  • Bake 40 min. or until center is set and top is golden brown. Cool.
  • Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

PEANUT BUTTER BREAD PUDDING



Peanut Butter Bread Pudding image

Provided by Anna Niederholzer

Categories     Dairy     Egg     Dessert     Bake     Peanut     Fall     Honey     Jam or Jelly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 large or 16 small servings

Number Of Ingredients 11

2 Pullman loaves or other sweet (not sour) bread, cut into 1-inch-wide slices (remove crust if desired)
For Custard
4 1/2 cups whole milk
4 1/2 cups heavy cream
2 cups granulated white sugar
2 vanilla beans, split and scraped
15 egg yolks
For Peanut Butter Mix
4 cups creamy peanut butter
2 cups honey
3 cups high-quality strawberry jam

Steps:

  • Place the milk, sugar, and vanilla beans into a heavy pot and bring to a boil. Turn off immediately and let the milk steep with the vanilla beans for 30 minutes. Whisk the yolks until smooth and slowly temper your hot-milk mixture into them, whisking continuously. Immediately pour the cream into the mix and put into an ice bath until cool.
  • With a standing mixer or by hand, mix the peanut butter and honey together until homogenous. Reserve 1/2 cup of this mix to be heated and served as a sauce with the pudding.
  • Assembling the pudding:
  • Place sliced bread in a 8x10 Pyrex or metal pan that has been lined with a piece of parchment paper to cover bottom of pan. Spread on top 1/2 of the peanut butter mix and then 1 cup of strawberry jam. Place another layer of the bread on top of the jam and then repeat the layers. Finish with a final layer of bread and press down firmly on the top of the bread to make sure that the pudding is totally "together." Pour 8 cups of the custard over the top of the pudding as follows: To ensure that the entire pudding gets saturated, poke holes with a knife or a wooden skewer through the top of the pudding. Pour 2 cups of the custard on top and let that soak in for 10 minutes. Then pour 2 more cups, allow it to soak in, and repeat process until all the custard has been used. Allow it to sit in the refrigerator for a few hours or overnight. This will help to produce a uniform pudding, i.e., all the pieces equally saturated.
  • Baking the pudding:
  • When ready to bake, preheat the oven to 350°F and cover the pudding with a piece of foil that has been lightly buttered. Place the pudding into a water bath so that the water reaches halfway up the side of the pan. Bake for 1 hour and then check to make sure the pudding is fully set - a finger pressed into the middle of the pudding should come away dry without any custard on it. If it isn't set, bake for another 10 minutes and check again. Remove the foil and continue baking for another 20 minutes so that the top has a lovely brown, crunchy crust.
  • Remove from the oven and the water bath and refrigerate until cool. Run a sharp knife around the edges of the pudding, place a pan over the top of it, and quickly invert it. Cut it into 8 slices and invert them so that the crust is on top.
  • Serving the pudding
  • Before serving, preheat the oven to 400°F and place the pieces of pudding in the oven to warm for 5 minutes. Place warmed pudding directly onto a plate that has been drizzled with the warm peanut butter mixture and warmed strawberry jam. Serve immediately. Can be served with a dollop of whipped cream or just a dash of confectioner's sugar.

COFFEE LIQUEUR BREAD PUDDING WITH CARAMEL SAUCE



Coffee Liqueur Bread Pudding with Caramel Sauce image

This is a knockout variation on a popular dessert!

Provided by CHESSDILORENZO

Categories     Bread Pudding

Yield 8

Number Of Ingredients 14

8 ounces cubed day old French bread
4 tablespoons butter, melted
½ cup chopped pecans
3 eggs
¾ cup white sugar
4 teaspoons vanilla extract
½ teaspoon almond extract
1 pinch salt
3 cups milk
1 cup coffee flavored liqueur
1 teaspoon ground cinnamon
1 cup packed light brown sugar
½ cup butter
2 tablespoons light corn syrup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes.
  • In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
  • To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
  • Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish.
  • Bake for 45 to 50 minutes, or until golden. Serve warm.

Nutrition Facts : Calories 667 calories, Carbohydrate 83.4 g, Cholesterol 122.8 mg, Fat 26.5 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 13.3 g, Sodium 384.7 mg, Sugar 64.4 g

PEANUT BUTTER BREAD PUDDING WITH COFFEE LIQUEUR SAUCE



Peanut Butter Bread Pudding With Coffee Liqueur Sauce image

Make and share this Peanut Butter Bread Pudding With Coffee Liqueur Sauce recipe from Food.com.

Provided by MARIA MAC

Categories     Dessert

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 13

3 cups whole milk
1 1/2 cups heavy whipping cream
3 eggs
2 egg yolks
3/4 cup sugar
1 dash salt
1 cup crunchy peanut butter, divided
1 tablespoon vanilla
12 slices day-old French bread
6 tablespoons unsalted butter, cut up
1/2 cup packed light brown sugar
1/2 cup coffee liqueur
2 egg yolks, beaten

Steps:

  • Lightly butter 13x9-inch glass or ceramic baking dish.
  • In medium saucepan, combine milk and cream. Cook over medium heat until bubbles just begin to appear around edges; remove from heat.
  • In large bowl, whisk together eggs, 2 egg yolks, sugar and salt. Slowly add milk mixture, whisking constantly. Whisk in 1/2 cup of the peanut butter and vanilla.
  • Spread remaining 1/2 cup peanut butter over one side of the bread slices; arrange in baking dish, peanut butter side up. Pour egg mixture over bread (slices will float).
  • Cover and refrigerate 1 hour. Heat oven to 350°F Place baking dish in large roasting pan or broiler pan; pour hot tap water into roasting pan, almost halfway up sides of baking dish. Bake 45 to 55 minutes or until top is puffed and knife inserted in center comes out almost clean. Let stand 30 minutes; serve warm.
  • Meanwhile, melt butter in heavy small saucepan over low heat. Stir in brown sugar and liqueur; cook 2 minutes or until brown sugar dissolves. Remove from heat; let stand 1 minute to cool slightly.
  • Whisk in 2 beaten egg yolks. Return to low heat; cook 4 to 5 minutes or until mixture coats back of spoon, stirring constantly. Strain through fine sieve, if necessary. Serve warm sauce over pudding.

Nutrition Facts : Calories 778.5, Fat 40.8, SaturatedFat 17.6, Cholesterol 213.5, Sodium 681.8, Carbohydrate 80.4, Fiber 4.4, Sugar 36.6, Protein 19

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2011-06-02 Preheat oven to 350 degrees. Butter four 4-ounce ramekins. Mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in the middle and the top is golden, about 35-40 minutes.
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PEANUT BUTTER TOFFEE - RECIPES | COOKS.COM
Melt butter and pour over other items. ... pan. Bake at 400 degrees for 10 minutes. Melt together and spread over bars. Cool and cut into squares.
From cooks.com


PEANUT BUTTER BREAKFAST BREAD PUDDING RECIPE | MYRECIPES
Learn how to make Peanut Butter Breakfast Bread Pudding. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


HOMEMADE BUTTERSCOTCH LIQUEUR RECIPE - CREATE THE MOST …
Butterscotch liqueur-based cocktail recipes. Place bananas in an uncovered plastic bowl to freeze. Allow frost to form on them. Blend ice cream, milk, and frozen bananas until smooth. Add Schnapps, blend, and pour. Shake and Strain the Butterscotch, Bailey's, and Goldschlager into a …
From recipeshappy.com


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