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.
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.
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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