PB&J Bread Pudding
CATEGORIES
INGREDIENTS
  • Cooking Time: 1 hour 30 minutes
  • Servings: 12
  • Preparation Time: 30 minutes
  • BREAD PUDDING
  • 1 cup Tropical Food’s PB& J Mix®, roughly chopped
  • ¼ cup Tropical Food’s PB& J Mix®, finely chopped
  • 1 lb. brioche bread, cubed and dried out overnight
  • 6 large eggs
  • 12 oz. milk
  • ¾ cup sugar
  • 8 oz. cream
  • ½ tsp. salt
  • 1/3 cup PB 2 peanut butter powder (optional)
  • CHOCOLATE GANACHE
  • 4 oz. chocolate
  • 4 oz. cream
  • MAPLE BOURBON WHIP
  • 1 cup maple syrup
  • 2 tbsp. bourbon
  • 2 tsp. Versawhip 600 k
DIRECTIONS
  1. BREAD PUDDING
  2. Combine eggs, milk, and peanut butter powder using a blender; mix until lump free.
  3. Add cream and 1 cup of PB& J Mix®; mix to combine.
  4. Add brioche to a half hotel pan and pour cream mixture over; let the bread soak it up 30 minutes.
  5. Bake at 275 degrees in a water bath until it has reached 170 degrees, about 1 to 1 ½ hours.
  7. GANACHE
  8. Melt chocolate over double boiler or in the microwave; be careful not to burn. Mix in cream and stir until sauce consistency.
  10. MAPLE BOURBON WHIP
  11. Add all ingredients to a stand mixer and whip until frothy like meringue.
  13. PLATING
  14. Cut out a square of the bread pudding. Drizzle the chocolate ganache and add a dollop of maple whip; caramelize using a blow torch.
RECIPE BACKSTORY
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, PB&J Bread Pudding, was created by Justin Frazer.