Savory Peanut Butter Bread Pudding
Peanut butter probably isn’t the first food many people think of at Thanksgiving-time. To be completely honest, it probably isn’t the second or third or fourth, either. But as this recipe for Savory Peanut Butter Bread Pudding proves, peanut butter not only deserves a place at the table but should be treated as an esteemed holiday guest. Imagine the delicious, carbohydratey bliss that is stuffing, and combine that savory flavor with the custard-like texture of bread pudding. Add peanut butter to the mix, and you’ve got yourself a new classic of a side dish with a deep, rich flavor that tastes great with turkey, but can also hold its own as a delicious vegetarian entree.
- Yield:12 servings
- Prep Time:15 minutes
- Cook Time:1 hour 20 minutes
- Total Time:1 hour 35 minutes
Ingredients
1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
1 large garlic clove, minced
1 cup Peanut Butter & Co. Old Fashioned Crunchy
1 1/2 cups thinly sliced celery
1/3 cup chopped fresh parsley
3 cups heavy whipping cream
6 large eggs
2 tsp salt
1 tsp freshly ground pepper
Directions
Preheat oven to 375°F. Generously grease a 9×13-inch glass baking dish. Set to the side.
Cut bread into approximately 1-inch cubes. Place cubes in very large bowl. Set aside.
In a medium saucepan, heat the olive oil and garlic over medium heat until the garlic begins to lightly brown. If it starts to bubble too much, reduce heat to low. Add the peanut butter and reduce the heat to low if you haven’t already, stirring until combined, forming a thick liquid. Pour this mixture on top of the bread cubes, and stir to evenly coat all of the pieces. Stir in the parsley and celery. If you’d like, stir in any herbs or spices you enjoy (rosemary, thyme, pepper).
Place the cubes in the pan and bake for 20 minutes, pausing midway to stir them. Remove the pan from the oven and place the bread bits back in the same bowl you used to mix before. I realize this is strange, but stay with me. This initial baking will give the bread pieces a nice, lightly toasty texture that you’ll thank me for later. Keep the baking pan close by because you are going to re-load it shortly (you can wash it, but you don’t have to).
Mix together the eggs and cream. Pour on top of the peanut butter bread pieces, stirring to coat evenly. At this point, if you’re exhausted, you can keep it all in the bowl, cover it, and deal with the rest in the morning. But if you’re full of vim and vigor, please proceed.
Reduce oven heat (or preheat, if you’ve taken a break) to 350°F. Place the mixture back in your baking pan. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes before serving.
Tags: bread bread pudding Dessert Dinner Entrée Old Fashioned Crunchy Peanut butter Peanut Butter & Co. Pudding Side dish Sweet Thanksgiving Uncategorized Vegetarian