PB&J Bread Pudding

Ingredients

• BREAD PUDDING
• 1 cup(s) Food’s PB& J Mix® roughly chopped
• ¼ Tropical Food’s PB& J Mix® finely chopped
• 1 pound(s) brioche bread cubed and dried out overnight
• 6 large eggs
• 12 oz. ounce(s) milk
• ¾ cup(s) sugar
• 8 ounce(s) cream
• ½ teaspoon(s) salt
• 1/3 cup(s) 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

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


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


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


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