PB&J Bread Pudding
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
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. Mix in cream and stir until sauce consistency.
8
MAPLE BOURBON WHIP
9
Add all ingredients to a stand mixer and whip until frothy like meringue.
10
PLATING
11
Cut out a square of the bread pudding. Drizzle the chocolate ganache and add a dollop of maple whip; caramelize using a blow torch
.
About
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, PB&J Bread Pudding, was created by Justin Frazer.
Added:
Wednesday, January 16, 2013 - 12:01pm
