The Recipes

Peanut Butter Cup Bread Pudding

I learned how to make bread pudding from an amazing cook at the New Orleans School of Cooking.  I love the fact that the host we had for our cooking class advocated for breaking from recipe.  He would say, "I know I'm not cooking to the recipe you have in front of you.  But that's the beauty of it... you make something great, hand off the recipe, and when your friend says it didn't come off as well as expected, you shrug and say, 'Well, you have my recipe.'"

I promise if you stick to the following, it will be amazing;)

Peanut Butter Cup Bread Pudding


- 1 1/2 c. stale bread
- 1/4 c. peanut butter liqueur
- 1/4 c. Irish cream liqueur
- 1/2 c. heavy cream
- 1 egg
- 2 palmfuls of sugar
- 8 mini peanut butter cups, chopped

Preheat the oven to 350 degrees.

Whisk together the cream, egg, liquors, and sugar.  Roughly chop the stale bread.  Pour the liquid over the top and either let it sit while you make dinner, or whisk together vigorously until the bread becomes saturated and breaks down slightly.  Drop in the peanut butter cups.  Stir together.

Spray two small baking dishes with cooking spray and pour in the bread pudding.  Bake for 45 minutes, or until the bread pudding is a little bit crunchy on top.  Keep in mind that because they are smaller, they will cook more quickly.

If you want, melt some chocolate with some whole milk in a double boiler and drizzle it over the top.