Peanut Butter Chocolate Bread Pudding

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Prep Time: 25 minutes

Cook Time: 1 hour, 15 minutes

Yield: 10 to 12 servings

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Ingredients

  • For the bread pudding:
  • 12 cups cubed croissants (about 9-10 large croissants)
  • 2 cups semisweet chocolate chunks or chocolate chips
  • 6 large eggs
  • 2 cups milk
  • 1 cup granulated sugar
  • 1 cup creamy or crunchy peanut butter*
  • 1 teaspoon vanilla extract
  • For the chocolate rum sauce:
  • 1/2 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/8 to 1/4 teaspoon salt, depending on your tastes
  • 1/2 cup water
  • 2 & 1/2 teaspoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon rum

Preparation

Step 1

To make the bread pudding:

Grease a 9"x 13" baking pan. Place the cubed croissants in the pan. Sprinkle with chocolate chunks.

Whisk the eggs in a large bowl. Add the milk, sugar, peanut butter, and vanilla, and whisk until combined. Pour mixture over croissants. If necessary, press the croissants down into the egg mixture to coat. Refrigerate for at least an hour or overnight.

Remove the chilled bread pudding from the refrigerator and let sit at room temperature for about 30 minutes.

Preheat oven to 350°.

Bake the bread pudding for 1 hour to 1 hour 10 minutes, or until a thin knife inserted into the center comes out clean. Serve warm.

To make the chocolate rum sauce:

Combine sugar, cocoa powder, and salt in a small saucepan. Combine the water and cornstarch, and then whisk into the sugar mixture.

Bring the mixture to a boil over medium-high heat, whisking frequently. Allow to boil for 1-2 minutes, or until slightly thickened.

Remove from heat. Add butter and rum, and stir until smooth.

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