Bread Pudding
- 3 Cups Whole Milk
- 1 1/2 Cups Heavy Whipping Cream
- 3 Eggs
- 2 Egg Yolks
- 3/4 Cup Sugar
- Dash Salt
- 1 Cup Crunchy Peanut Butter, Divided
- 1 Tablespoon Vanilla
- 12 Slices (1/2 inch) Day Old French Bread
Lightly butter a 13 x 9-inch glass or ceramic baking dish. In a 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; 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°. Place baking dish in large roasting pan or broiler pan; pour hot tap water into roasting pan almost halfway up the sides of baking dish. Bake 45 to 55 minutes, or until the top is puffed, and a knife inserted in the centre comes out almost clean. Let stand 30 minutes; serve warm.
Sauce
- 6 Tablespoons Unsalted Butter, Cut Up
- 1/2 Cup Light Brown Sugar, Packed
- 1/2 Cup Coffee Liqueur or Very Strong Coffee
- 2 Egg Yolks, Beaten
- Garnish with Chopped Peanuts
Melt butter in a heavy small saucepan over low heat. Stir in brown sugar and liqueur; cook for 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 a spoon, stirring constantly. Serve warm sauce over pudding. Garnish.
Photo by AMANDA LIM for illustration only.
