Maple Peanut Butter Bread Pudding

For an exceptionally special breakfast around the holidays, I love bread pudding. The combination of Peanut Butter & Co Mighty Maple Peanut Butter spread and maple syrup turns this bread pudding into something warm and comforting that I haven’t found with other bread puddings. With skim milk, this was already incredibly rich and filling, but if you prefer, you can use whole milk or half and half. It also halves wonderfully if you only need 2 servings! 

You can also use Smooth Operator peanut butter in this recipe, but Mighty Maple is highly recommended! 

Author

Erin Dee

Servings

4 Servings

Category

Breakfast

Cuisine

British

Ingredients

• For the bread pudding
• 1/2 cup Peanut Butter & Co Mighty Maple Peanut Butter 
• 2 eggs
• 1/4 cup granulated sugar
• 1/2 cup skim milk
• 1/4 cup maple syrup
• 1 tsp maple extract or 2 teaspoons vanilla extract
• 1/2 tsp salt
• 3 1/2 cups brioche or challah bread, cut into 1/2” pieces
• For the sauce
• 1/4 cup maple syrup
• 1 tbsp Peanut Butter & Co Mighty Maple Peanut Butter 

Directions

1. Preheat the oven to 350°F. Spray four 6-ounce ramekins with cooking spray.
2. In a large bowl, mix all the bread pudding ingredients, except for the bread, together until well combined.
3. Add the bread and stir to coat the pieces.
4. Pour the mixture evenly into the four prepared ramekins and bake for 25 minutes. The bread pudding will puff up very high while in the oven, but it will settle after it cools for a few minutes.
5. While the bread pudding is baking, prepare the sauce by mixing together the maple syrup and peanut butter in a small bowl.
6. After the 25 minutes are up, remove the bread pudding from the oven and let cool for 5-10 minutes.
7. Pour the sauce over each ramekin and serve immediately.