Buy a chocolate Danish roll at the grocery store or some chocolate chip muffins and discovered you didn’t like or are already sick of them? Why not make a bread pudding?
Bread pudding is crazy easy to make. It’s basically a deconstructed batch of French toast where you chop up the bread or cake, toss it with an egg and milk batter, add a few flavorings and bake it in the oven until it’s no longer runny. It works great as a dessert or a luxurious brunch item. This particular bread pudding combines two of my favorite flavors, chocolate and peanut butter, but you could use fruit flavors like apple and cinnamon or berries and lemon or lime zest instead.
Here’s How You Do It
Difficulty Level: Easy
Prep time: 5-10 Minutes
Cook Time: 35 Minutes
3 Cups of Coarsely Chopped Chocolate Chip Muffins or Chocolate Danish
2 Large Eggs
¼ Cup + 2 Tablespoons of Smooth Peanut Butter, divided
1 Teaspoon of Vanilla Extract
½ Teaspoon of Ground Cinnamon
2 Tablespoons of Maple Syrup, Honey, Corn Syrup or Other Liquid Sweetener
2 Tablespoons of Bittersweet Chocolate Chips
1 Cup of Milk – Cow’s, Goat, Rice, Almond, or Soy
1 Medium Baking Dish
1 Mixing Bowl
Measuring Cups and Spoons
1 Wooden Spoon
1 Knife and Cutting Board
Preheat your oven to 350 0F.
Spray the baking dish with cooking spray.
In a bowl whisk the eggs and peanut butter together.
Add the milk, cinnamon, liquid sweetener, and vanilla and whisk it all together to combine.
Add the chopped muffins or Danish and mix everything together with a wooden spoon until everything is evenly moistened.
Pour it all into the baking pan.
Bake for 35 minutes or until the middle is no liquidy and doesn’t jiggle when you gently shake the pan.
Top with chocolate chips and the remaining 2 tablespoons of peanut butter, which will melt into the pudding and make it extra luscious.
Cool on a trivet on the counter for 5 minutes so it’s not napalm hot when eaten.
Serve and enjoy!
-Samantha R. Gold
Questions? Comments? Requests?
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