PB&J Bread Pudding Recipe

October 29, 2014

RECIPE NAME
PB&J Bread Pudding

CHEF
Johnson & Wales Sophomore Justin Frazer

PREPARATION TIME
30 minutes

COOKING TIME
1 ½ hours

INGREDIENTS
BREAD PUDDING
1 ¼ cups PB& J Mix®, roughly 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

INSTRUCTIONS
BREAD PUDDING
Combine eggs, milk, and peanut butter powder using a blender; mix until lump free. Add cream and 1 cup of PB& J Mix®; blend to combine. Add brioche to a half hotel pan and pour cream mixture over; let the bread soak it up for 30 minutes. Bake at 275 degrees in a water bath until it has reached 170 degrees, about 1 to 1 ½ hours.

CHOCOLATE GANACHE
Melt chocolate over double boiler or in the microwave; be careful not to burn. Mix in cream and stir until sauce consistency.

MAPLE BOURBON WHIP
Add all ingredients to a stand mixer and whip until frothy like meringue.

PLATING
Cut out a square of the bread pudding. Drizzle the chocolate ganache and add a dollop of maple bourbon whip; caramelize using a blow torch.

Tags: Dessert, johnson & wales, PB&J Mix, recipe

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