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You are here: Home / Dessert / Bread Pudding with Peanut Butter-ROOT Sauce and Sliced Bananas

October 24, 2011 By Kaitlin 12 Comments

Bread Pudding with Peanut Butter-ROOT Sauce and Sliced Bananas

I have wanted to make bread pudding for a long time. But I’ve been too lazy to actually search for inspiration. So when the “How to Cook Like A Top Chef” cookbook literally showed up on my door step containing a recipe for Chocolate-Peanut Butter Bread Pudding, I knew it was time for me to finally make the delicious treat. I actually made this for a really decadent breakfast over the weekend, a little treat for making it through a long week.
Ingredients: (serves 2)
(adapted from Ash & Ashley’s Chocolate-Peanut Butter Bread Pudding)
3 eggs
1/2 cup honey
1 1/2 cups heavy cream
2 brioche knots, cut into cubes (I got 9 cubes per knot)
1 cup mini chocolate chips
1/2 can sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 oz ROOT liqueur
1 banana, sliced

Begin by whisking together the eggs and honey vigorously until combined and fluffy.
 
In a pot, add 1 cup heavy cream over medium heat until it begins to bubble lightly. Reduce the heat to low.  Add a little bit of the warm cream to the egg/honey mixture, whisking vigorously so that the eggs don’t curdle. (This is called tempering). Add the egg mixture to the pot with the remaining cream, whisking constantly until thickened, about 5 minutes. Remove from heat.
Prepare the brioche rolls, cutting into cubes.  I bought the rolls at Trader Joe’s, they are the perfect size for individual servings of bread pudding.
Add the bread cubes and the custard to a large bowl, stirring lightly to coat.  Add the chocolate chips.  Allow to sit for at least a half hour at room temperature. If planning ahead, you can do up to this step the night ahead of time and allow the bread to soak overnight.
Preheat your oven to 350 degrees. Add the bread mixture to a loaf pan.  Place the loaf pan into a cookie sheet with sizes. Add hot water into the cookie sheet so that the entire bottom is covered.
Cook for 40 minutes or until a knife inserted into the center comes out clean. Remove from the oven and allow to cool.
While the pudding is cooking, make the sauce.  Add 1/2 cup cream and the condensed milk to a pot over medium heat.
When it bubbles, reduce to low and whisk in the peanut butter, ROOT, and vanilla extract.  ROOT is a flavored liqueur that slightly resembles the taste of root beer. I made an awesome chocolate cake with it before so I thought it would work great in a sauce for bread pudding. You can read my post and more information on ROOT here. (If you’re making this for kids, feel free to just omit the ROOT.)
Whisk until smooth. If you want it a bit thinner, add more cream.
Spoon the sauce over the bread pudding while still warm. Top with banana slices.
What an absolutely delicious bread pudding. I can’t believe I ate this for breakfast, but I’m not ashamed either, it was amazing! I’m glad I only made a serving each for my boyfriend and I, or I’d eat this all day!
I had some of the sauce left over, which I plan on saving for ice cream!
The flavors work really well together in this dish (and how could they not??): chocolate, peanut butter, banana, with a hint of root beer at the end.
(Visited 731 time, 1 visit today)

Related posts:

Chocolate Cherry Banana Bread Chocolate Chip Pumpkin Bread Peanut Butter Banana Pudding Cheesecake Bars Blueberry Almond Flour Muffins

Filed Under: Dessert Tagged With: Banana, Bread Pudding, Breakfast, Brioche, Choolate Chip, Condensed Milk, Dessert, Eggs, Honey, Make Ahead, Peanut Butter, ROOT

Comments

  1. Steve @ the black peppercorn says

    October 25, 2011 at 12:02 am

    this looks great. I love bread pudding and your details are well laid out. great job!

    Reply
  2. Jenn @ Baking Jenn's Blog says

    October 25, 2011 at 1:07 am

    I’ve been wanting to try making bread pudding for a while, too, but haven’t found the inspiration yet. I really love these combos of flavors though. Peanut butter and banana together is my biggest obsession.

    Reply
  3. Erin says

    October 25, 2011 at 1:26 am

    Oh wow, this looks delicious! And the bananas totally make it an acceptable breakfast 🙂

    Reply
  4. Ann says

    October 25, 2011 at 4:21 am

    YUM! Sounds delicious and awesome about having a cookbook show up! How cool is that?!

    Reply
  5. Baker Street says

    October 25, 2011 at 8:20 am

    Sounds easy and super delicious!

    Reply
  6. Elyse @The Cultural Dish says

    October 25, 2011 at 12:13 pm

    Root sauce?? sounds very interesting! I have never had bread pudding nor made it, even though I always tell myself I will soon. I need to bookmark this and get going!

    Reply
  7. Emily Malloy says

    October 25, 2011 at 5:06 pm

    It was so nice to meet you this weekend!!!

    I have been mega nosey about ROOT!! This looks like a fabulous use of it 🙂

    Reply
  8. celebreaty4recipes says

    October 26, 2011 at 12:13 pm

    1st time for me with this root liqueur…sounds yummy though

    Reply
  9. M.J. says

    October 27, 2011 at 1:15 pm

    I just posted my bread pudding with apples but I think I may just have to try your combo..:)

    Reply
  10. Stephanie @ Eat. Drink. Love. says

    October 28, 2011 at 1:14 am

    This bread pudding looks so yummy! Love the bananas and the peanut butter!

    Reply
  11. healthyfoodietravels says

    November 9, 2011 at 8:34 pm

    Mmm, I’d love a good bread pudding, and with chocolate chips and pb sauce? Oh yum!

    Reply
  12. Cucina49 says

    November 9, 2011 at 9:12 pm

    I adore bread pudding, and I think the use of brioche is brilliant–yours turned out wonderfully!

    Reply

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