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
2015-02-28 01:46:37
Yield: 10 to 12 servings
Ingredients
- 12 cups cubed croissants, lightly toasted (about 10 large croissants)
- 2 cups semisweet chocolate chunks
- 6 large eggs
- 2 cups whole milk
- 1 cup sugar
- 1 cup crunchy peanut butter
- 1 teaspoon vanilla extract
- Peanut Butter–Whiskey Sauce (recipe follows)
Instructions
- Spray a 13x9-inch baking dish with nonstick baking spray with flour. Place croissant cubes in prepared dish; sprinkle evenly with chocolate.
- 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.
- Preheat oven to 350°.
- Remove bread pudding from refrigerator. Let stand at room temperature 30 minutes.
- 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 https://tasteofthesouthmagazine.com/
Peanut Butter–Whiskey Sauce
2015-03-04 04:10:36
Yield: approximately 3 cups
Ingredients
- 1 cup creamy peanut butter
- 1 cup firmly packed light brown sugar
- 1 cup heavy whipping cream
- 2 tablespoons whiskey
Instructions
- 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 https://tasteofthesouthmagazine.com/
so where is the recipe for peanut butter-whiskey sauce?