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.