Peanut Butter Chocolate Bread Pudding Recipes

PEANUT BUTTER-CHOCOLATE BREAD PUDDING

Steps:

• Grease a 9"x 13" baking pan. Place the cubed croissants in the pan. Sprinkle with chocolate chunks.
• Whisk the eggs in a large bowl. Add the milk, sugar, peanut butter, and vanilla, and whisk until combined. Pour the mixture over the croissants. If necessary, press the croissants down into the egg mixture to coat. Refrigerate for at least an hour or overnight.
• Remove the chilled bread pudding from the refrigerator and let sit at room temperature for about 30 minutes.
• Preheat oven to 350°F.
• Bake the bread pudding for 1 hour to 1 hour 10 minutes, or until a thin knife inserted into the center comes out clean. Serve warm.
• Combine the sugar, cocoa powder, and salt in a small saucepan. Combine the water and cornstarch, and then whisk into the sugar mixture.
• Bring the mixture to a boil over medium-high heat, whisking frequently. Allow to boil for 1-2 minutes, or until slightly thickened.
• Remove from heat. Add the butter and rum, and stir until smooth.

CHOCOLATE-PEANUT PUDDING

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Add the chocolate chips and stir until completely melted.
• Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the peanuts and garnishing with peanuts on top as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

PB 'N CHOCOLATE BREAD PUDDING BONANZA

Steps:

• Preheat the oven to 350 degrees F.
• Place the toasted bread cubes into a standard loaf pan sprayed with nonstick spray and sprinkle chocolate chips evenly on top.
• In a blender, combine soymilk, egg substitute, peanut butter, brown sugar, and salt. Process on medium speed until smooth. Pour the mixture over the bread cubes, making sure all the bread cubes are covered. Let stand 5 minutes.
• Place dish in the oven and bake until pudding is firm, 45 to 50 minutes. Top with whipped topping and garnish with additional chocolate chips and chopped peanuts, if using. Slice, serve, and enjoy!

PEANUT BUTTER-CHOCOLATE BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Spread cut-side of 1 bread piece with peanut butter; reassemble loaf. Cut into 2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Beat pudding mixes, sugar and milk with whisk 2 min.; pour over bread. Press bread into pudding with back of spoon. Let stand 5 min. Top with chocolate.
• Bake 45 min. or until top is golden brown and center is almost set. Cool slightly. Serve topped with COOL WHIP.

CHOCOLATE BREAD PUDDING W/ PEANUT BUTTER SAUCE

Steps:

• Butter a 10 x 14-inch deep baking dish with 1 tablespoon of the butter and set aside.
• Whisk together the eggs, vanilla, salt, milk, and cream, sugar, cocoa and instant espresso powder in a large bowl until well combined. Add half the chopped chocolate and chips along with the bread and fold to blend thoroughly and bread is moist. Pour into the prepared baking dish. top with remaining chocolate bits.
• Cover with foil and set aside in refrigerate over night.
• Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
• Cool on a wire rack for 20 minutes.
• Peanut Butter Sauce: Melt REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
• Stir in 1/4 teaspoon vanilla extract.
• Cool to room temperature. (yields 1 cup).

PEANUT BUTTER BREAD PUDDING

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.

PEANUT BUTTER CHOCOLATE PUDDING

Steps:

• In a small bowl, mix 2 tablespoons milk and peanut butter until smooth. Fold in 3/4 cup whipped topping; set aside. In a bowl, beat pudding mix and remaining milk until blended, about 2 minutes. Let stand for 5 minutes. , Spoon half of the pudding into six parfait glasses or bowls; top with peanut butter mixture and remaining pudding. Garnish with remaining whipped topping.

CHOCOLATE & PEANUT BUTTER BREAD PUDDING

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.

CHOCOLATE PEANUT BUTTER PUDDING

Steps:

• Pour milk into bowl.
• Add in Peanut Butter and pudding mix.
• Beat slowly after until mixed.
• Mix no longer than a minute.
• Pour the mixture into serving cups or dishes.
• Let set for about 5 minutes,refridgerate shortly before serving.
• Nice garnishes may be,chopped nuts,chocolate sprinkles.

PEANUT BUTTER-CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside.
• Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills.
• Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt; stir until sugar and cocoa have dissolved. Pour onto top of cake batter; do not stir. Carefully place into the oven.
• Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.