PEANUT BUTTER BREAD PUDDING WITH COFFEE LIQUEUR SAUCE

Peanut Butter Bread Pudding With Coffee Liqueur Sauce image

Provided by MARIA MAC

Categories Dessert

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 13

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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