PB&J Bread Pudding

CHEF
Johnson & Wales Sophomore Justin Frazer

TRULY GOOD FOODS INGREDIENT
PB&J Mix®

PREPARATION TIME
30 minutes 

COOKING TIME
1 ½ hours

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

 
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®; mix to combine. Add brioche to a half hotel pan and pour cream mixture over; let the bread soak it up 30 minutes. Bake at 275 degrees in a water bath until it has reached 170 degrees, about 1 to 1 ½ hours.
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 whip; caramelize using a blow torch.