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Peanut Butter and Chocolate lovers rejoice! This peanut butter chocolate bread pudding is the perfect dessert with both flavors combined!
This post was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.
PRINTABLE RECIPE ON DIXIE CRYSTALS SITE – LINK BELOW! BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
I was super intimated by bread pudding when I first learned about it years ago. The only time I had ever had bread pudding was at my favorite historic restaurant and it was made by an award winning chef there. It was amazing but it didn’t seem like something I would be able to make at home.
However, after talking to the chef and getting some pointers (and her recipe for Jack Daniels Bread Pudding ), I tried my hand at making bread pudding and fell in LOVE!
Bread Pudding is super easy to make and it’s great for all types of dessert occasions.
Why You Should Make these Peanut Butter Chocolate Bread Pudding…
- easy to make
- flavors can easily be customized and changed
QUICK GLANCE AT INGREDIENTS FOR Peanut Butter Chocolate Bread Pudding
- Hawaiian sweet bread rolls
- Dixie Crystals Light Brown Sugar
- vanilla extract
- heavy cream
- half and half
- smooth peanut butter
- chocolate chips
- Butter/non stick Cooking spray to grease pan
PRINTABLE RECIPE ON DIXIE CRYSTALS SITE – LINK BELOW!
How to make Peanut Butter Chocolate Bread Pudding:
We’re gonna start off making this chocolate peanut butter bread pudding by picking the right casserole dish to bake it in.
You’ll need either a 8×8, 9×9 dish or something like a 2 quart rectangle casserole dish.
Generously butter the baking dish with butter or cooking spray.
The base of the bread pudding is made up of rolls. Some people like to use day old French bread for bread pudding recipes or cubed croissants but I really like using the sweet Hawaiian rolls when I make it.
Cut or rip rolls chunks and toss into prepared baking dish. I use to nicely chop them with a knife but it is fine if you just want to rip the rolls into 4ths and toss them into the baking dish.
In a large bowl, mix together eggs, brown sugar and vanilla.
Stir in heavy cream and milk.
Whisk in peanut butter until smooth. Make sure to blend everything together well because this is the mixture that is going to give all of your bread pudding that fabulous peanut butter flavor.
Pour peanut butter mixture evenly over rolls.
Mix in chocolate chips.
Cover with foil and refrigerate 8 hours/overnight.
I really like to let this sit over night so that all of the mixture really soak into the bread cubes so that this bread pudding develops a great custard texture when it is baked.
Preheat oven to 325F.
Bake 1 hour and 15 minutes. Edges should be browned and the center still a little jiggly when moved.
Remove from oven and let cool.
When ready to serve, heat peanut butter in microwave until smooth.
Slice bread pudding, pour melted peanut butter over slice and top with chocolate chips.
You could also top this dessert with whipped cream and chopped chocolate.
Frequently Asked Questions
Don’t worry! A lot of the liquid will soak into the sweet bread when it is sitting into the fridge but if there is a little bit of liquid left over, that it ok. Once it bakes, the rest of the liquid will bake into the rolls.
I haven’t made it with chunky peanut butter but that would also work!
This bread pudding bakes at 350F for 1 hour and 15 minutes. The Edges will be firm but the middle still a bit jiggly when it is removed.
More great bread pudding recipes to make:
PEANUT BUTTER CHOCOLATE BREAD PUDDING
I MADE THIS RECIPE FOR DIXIE CRYSTALS AND THEY’VE GOT THE ENTIRE RECIPE POSTED ON THEIR SITE.
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