Peanut Butter Bread Pudding
Source of Recipe
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Recipe Link: http://www.momsmenu.com/cgi-bin/sefer.cgi?display:/1116804744-4483.txt
Peanut Butter Bread Pudding
3 cups whole milk
1 1/2 cups heavy whipping cream
3 eggs
2 egg yolks
3/4 cup granulated white sugar
dash salt
1 cup crunchy peanut butter, divided in 1/2's
1 Tablespoon vanilla
12 slices (1/2 inch thick) day old French bread
Lightly butter 13 x 9 x 2 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 a large bowl, whisk together eggs, 2 egg yolks, sugar
and salt.
Slowly add milk mixture, whisking constantly.
Whisk in 1/2 cup of peanut butter and vanilla.
Spread remaining 1/2 cup peanut butter over one side of
the bread slices and arrange in baking dish, with the
peanut butter side up.
Pour egg mixture over bread (slices will float).
Cover and refrigerate 1 hour.
Heat oven to 350 degrees 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 a knife
inserted in center comes out almost clean.
Let stand 30 minutes; serve warm.
Try serving with this coffee sauce:
6 Tablespoons unsalted butter
1/2 cup light brown sugar, packed
1/2 cup very strong coffee or coffee liquer
2 beaten egg yolks
chopped peanuts for garnish, if desired
Melt butter in heavy small saucepan over low heat.
Stir in brown sugar and liquer.
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 cooking 4 to 5 minutes or until mixture
coats the back of spoon, stirring constantly.
Serve warm sauce over pudding. Garnish if desired.
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