Pb J Bread Pudding Recipe

Ingredients

BREAD PUDDING

1 cup Tropical Food’s PB& J Mix®, roughly chopped

¼ cup Tropical Food’s 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

Preparation

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.

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