Wednesday, July 28, 2010

PB Day 24 - Bread Me, Baby...Part Deux

I started training for a 5K run today...

It's an easy can find the training schedule here. "Run" is a very strong word for me. Quick walk. Or trot. Or...well, I have to do it under the cover of darkness because I don't want anyone to see me.

So, to celebrate the first day, I decided I needed rewarded with comfort food.

And what's more comfort foody than bread pudding? Nothing, that's what. Well, maybe Mac and cheese with meatloaf.

So let's make bread pudding. And 'bout we use what's left from yesterday's peanut butter bread...!

3 cups Milk (I used evaporated and half and half), 4 eggs, 3/4 cup sugar, 1 tsp vanilla, 1/2 bag of white chocolate chips, and the peanut butter bread loaf (well, most of it), torn into small pieces.
Heat the milk and sugar...not to steam, just get it hot...
Take off the heat, add white chips and vanilla...
Whisk the 4 eggs, then temper with the hot milk...
Dump the bread into a greased baking dish...

Pour the custard over the peanut butter bread...
Kinda smoosh it a needs to be absorbed by the bread.
350 for...about 25 minutes it looks like this...
Amy? Where's the sauce?

Yeah, I know.
It needs sauce. I've discovered two different camps on bread pudding sauce.
Camp 1: Sauce is poured over the top. Just out of the oven. No exceptions. Everyone gets an equal amount.
Camp 2: Sauce is served warm on the side. People can add as much as they like. If at all.
Camp 3: No sauce. The rich custard should be enough.
I belong to Camp 2...but today, I'm I just put some chocolate syrup on it.

Yeah, it's awesome.

You make some. I'll even throw in a vanilla sauce recipe for ya.

Peanut Butter White Chocolate Bread Pudding
Adapted from a recipe found at

For the pudding:
3 cups milk (any combination of evaporated, half and half, milk, heavy cream)
3/4 cup sugar
6 oz white chocolate chips
1 tsp vanilla
4 eggs

preheat oven to 350. Heat milk and sugar to hot, add white chips and whisk to melt. Beat eggs, temper with hot milk, add the tempered eggs to the milk and whisk to combine.

Tear bread loaf into bite sized pieces. Place bread in a greased baking dish, pour the custard over the bread. Push the bread to allow the custard to soak in.

Bake at 350 for 20-25 minutes. Serve warm with vanilla sauce.
Vanilla sauce:

1/2 cup Butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup whipping cream
1 tablespoon vanilla

Mix together all sauce ingredients except vanilla. Cook over medium heat until mixture begins to thicken and comes to a full boil. Remove from heat and add vanilla.

Serve over bread pudding. Or on the side. Or skip the vanilla sauce completely and drizzle on some chocolate syrup.

And enjoy it. It's comfort food - get comfortable!

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