This is the story of a sweet little loaf of Peanut Butter & Prickly Pear Pull-Apart Bread Pudding. Told through pictures!
Pictures that show the sweet beginning.
Pictures that show the sweet middle.
Pictures that show the sweet ending.
And pictures that show you why this simple bread pudding should make its way to your dessert table as soon as possible.
Let’s get started…
Peanut Butter & Prickly Pear Pull-Apart Bread Pudding
recipe adapted from the October 2012 issue of Everyday Food magazine
1/4 c. unsalted butter, softened
8 slices white bread (I used a 20 ounce loaf of Sara Lee Classic White Bread, which comes sliced and fit perfectly into my pan.)
1 c. prickly pear jelly (You can substitute any fruit jelly or even jam here.)
4 large eggs + 1 large egg yolk
1/3 c. white sugar, granulated
3/4 c. whole milk
3/4 c. heavy cream
3/4 c. creamy peanut butter
Preheat oven to 350°.
Butter each side of each piece of bread and arrange in a single layer on baking sheets. Toast until deep golden, approximately 7 to 10 minutes. Remove and set aside to cool.
Line a 9″ x 5″ loaf pan with parchment paper and spread the jelly evenly over the bottom of the lined pan.
Once cool, halve each piece of toast horizontally and arrange, cut side up, on top of the jelly in your prepared loaf pan.
Meanwhile, in a medium bowl, whisk together eggs, egg yolk, and sugar and set aside.
In a small saucepan, combine milk, cream, and peanut butter and heat over a medium flame, stirring frequently, until the peanut butter dissolves. Set aside to cool slightly. Once cool, slowly whisk the peanut butter mixture into the egg mixture. Slowly and carefully ladle your custard over top of the toast and let sit for 30 minutes (don’t skip this step – the bread needs to absorb the custard so that it doesn’t pop up out of the pan as it bakes). Bake for approximately 45 minutes or until the top of the bread is deep golden brown and the custard is set in the middle. I recommend checking on the pudding after about 20 minutes, and if the tops of the bread are becoming overbrowned, tenting with tin foil. Cool on a wire rack before unmolding and serving, preferably with whipped cream.
YIELD: approximately 8 servings