CHOCOLATE -PEANUT BUTTER BREAD PUDDING

Chocolate -Peanut Butter Bread Pudding image

Provided by Telisia Dodd

Time 2h10m

Number Of Ingredients 10

1 (2-pound) loaf challah bread, cut into 1-inch cubes
25 miniature chocolate covered peanut butter cups, quarted and divided
8 ( 1-ounce) squares semisweet chocolate, chopped
6 large eggs, lightly beaten
2 1/2 c whole milk
2 1/2 c heavy whipping cream
1 c sugar
1/2 c firmly packed brown sugar
1 Tbsp vanilla extract
peanut butter sauce ( recipe follows)

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.