Chocolate Bread & Peanut Butter Pudding
Prep Time 40 min
Cuisine Sweet
Use Within 4-5 days
Method
Grease a small baking dish (approximately 15cm x 20cm/ 1L) liberally with butter.
Spread the brioche with ManiLife Rich Cocoa Peanut Butter and place in the greased baking dish, overlapping slightly, scattering chopped chocolate in between each piece.
In a large jug, whisk together the eggs, egg yolks, sugar, milk and vanilla bean paste until well combined. Pour this custard mixture over the brioche. Press the brioche pieces down into the custard so they absorb the mixture. Cover and place in the fridge for at least 4 hours, or overnight.
When you are ready to bake, preheat the oven to 160°C fan. Remove the pudding from the fridge and bake for 25-30 minutes, until the top is golden.
Leave to cool for 10 minutes, before scattering over chopped peanuts and cutting into 6 pieces. Serve warm with whichever topping of your choice!
Ingredients
Serves 6
- Unsalted butter, for greasing
- 10 slices of brioche (or white bread)
- 150g ManiLife Rich Cocoa Smooth Peanut Butter
- 50g milk chocolate, roughly chopped
- 50g dark chocolate, roughly chopped
- 2 whole large eggs plus 2 egg yolks
- 50g light soft brown sugar
- 350ml whole milk
- 1 tsp vanilla bean paste
- 2 tbsp ManiLife chopped roasted peanuts (can use Deep Salted or Cocoa Dusted)
- To serve:
- Vanilla ice cream, custard or cream
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