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Chocolate Bread Pudding with Peanut Butter Sauce


A twist on the traditional bread pudding recipe


At a glance
6 servings

For Bread Pudding

4 ounces semisweet chocolate
1/3 cup granulated sugar, divided
4 ounces unsalted butter
3 medium egg yolks
3 medium egg whites
1 teaspoon vanilla extract
8 ounces French bread cut into cubes (1/2 inch)

For Peanut Butter Sauce

1/3 cup peanut butter
½ cup heavy whipping cream
2 tablespoons light corn syrup
¼ cup light brown sugar


Instructions for Bread Pudding:

Preheat oven to 350 F. Spray muffin pan for six. Combine chocolate, half of the sugar, heavy cream and butter in a small sauce pot. Over low heat. Stir occasionally until mixture is smooth. Remove from heat and transfer to a large bowl to cool, STIRRING OCCASIONALLY. Stir in egg yolks and vanilla. In a medium bowl, beat egg whites with electric mixer set to medium until stiff peak forms. Slowly add in remaining sugar and continue to beat. Fold egg whites into chocolate mixture. Fold in French bread cubes. Divide the mixture into the prepared muffin pan. Bake for 30 minutes or until toothpick comes out clean.

Instructions for Sauce:

Combine all ingredients in a small sauce pot and place over low heat. Stir until smooth and sugar is dissolved. Remove from heat. Makes ¾ cup.