Peanut Butter Chocolate Bread Pudding Food

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-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.

PEANUT BUTTER BREAD PUDDING

Steps:

• Butter an 11x7-inch baking dish. Heat oven to 350 F.
• Put torn bread into a medium bowl.
• In a bowl, whisk 3 cups of milk with the 4 eggs and vanilla; pour over the bread, stirring to blend.
• In a saucepan, combine peanut butter, the remaining 1 cup milk, and sugars. Heat the mixture over medium heat until peanut butter is melted and the mixture is smooth.
• Blend the peanut butter mixture into the bread mixture.
• Add mini chocolate chips, if desired.
• Pour into the prepared baking dish; bake for 45 to 55 minutes, or until set.
• Serve with a chocolate sauce or raspberry sauce .

CHOCOLATE -PEANUT BUTTER BREAD PUDDING

Steps:

• 1. Spray a 3 1/2 -quart baking dish with nonstick cooking spray.
• 2. Place half of bread cubes in prepared baking dish. Top evenly with half of chocolate-covered peanut butter cups and half of chopped chocolate. Place remaining bread cubes over chocolate top with remaining chocolate-covered peanut butter cups and remaining chopped chocolate. In a large bowl, whisk eggs until smooth, Add milk, cream, sugar, brown sugar, and vanilla; whisk until combined, pour over chocolate in prepared pan. Press down bread with back of a wooden spoon. let stand for 30 minutes. Preheat oven to 325'F Bake pudding for 1 hour and 40 to 50 minutes or until a wooden pick inserted in center comes out clean.Cover pudding with aluminum foil halfway through baking to prevent excess browing. Serve warm with Peanut Butter Sauce. PEANUT BUTTER SAUCE 1 (12ounce) can evaporated milk 3/4 cup firmly packed brown sugar 1/2 cup whole milk 2 eggs yolks 1 cup creamy peanut butter 1/4 cup butter 1 teaspoon vanilla extract In a medium saucepan, combine evaporated milk, brown sugar,milk and eggs yolks, whisking until smooth. bring to aboil over medium-high heat; reduce heat and simmer for 7 to 8 min, whisking constantly until thickened. Removefrom heat; whisk in peanuts butter and vanilla until mixture is smooth, Serve warm over pudding.

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 PEANUT BUTTER PUDDING PIE

Steps:

• Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
• Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
• When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
• To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

WARM PEANUT BUTTER AND JELLY BREAD PUDDING

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.

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 PUDDING

Steps:

• Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling.
• Stir constantly.
• Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla.
• Cool; times do not include refrigeration time.

PEANUT BUTTER CHOCOLATE PUDDING

Steps:

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