PB&J Bread Pudding
PB&J Bread Pudding with strawberry jam and peanut butter ice cream may not be an actual “sandwich,” but this dish more than turns classic peanut butter and jelly on its nose — it literally combines two of the things we all loved most as children: PB&J sandwiches and dessert. And technically, Chef Brewer even included the bread.
“When a dish hits a familiarity note for guests, and strikes a chord with something from their past, I feel like I’ve accomplished what I set out to do. That was my goal with the PB&J Bread Pudding — to create a unique and playful ‘adult version’ of something that takes all of us back to a simpler time. Although, I think some would argue the most ‘adult’ thing about this dish is the fact that we turned elementary school lunch into dessert! It’s just a fun dish that everyone has really loved,” says Executive Chef of Victor Tangos in Dallas, Kirstyn Brewer.
Ingredients
- 24 Hawaiian Rolls
- 8 eggs
- 1 quart cream
- 2 cups brown sugar
- 3 vanilla beans
- 1 tsp salt
Peanut Butter Sauce
Ingredients
- 1 cup sugar
- 1 tbsp corn syrup
- 2 tbsp butter
- 2 tbsp water
- 1 cup peanut butter
- ½ cup cream
Strawberry Jam
Ingredients
- 2 cups chopped strawberries
- ½ cup sugar
- 1 tbsp corn starch
- Lemon juice to taste
Directions
1. Cut the Hawaiian rolls into even pieces, toast in oven until crunchy and golden
(stale rolls would also work). Set aside to cool.
2. In a large mixing bowl, combine cream, eggs, sugar, vanilla (scraped from the pods), and salt. Whisk together. Add cooled toasted bread and stir to coat well. Set aside and let soak for at least an hour.
3. To make the peanut butter sauce, add sugar, water, butter, and corn syrup to a pot. Cook over medium heat, only stirring occasionally. When caramel is beginning to brown, lower heat and stir. Very slowly, add cream and whisk to combine. Turn off heat and whisk in peanut butter.
4. For the jam, cook strawberries, sugar, and a little water until berries have been broken down and sugar is a thicker consistency. Add lemon juice. Create slurry with the cornstarch and a few drops of water. Wisk in slurry and cook a few more minutes until it thickens.
To Assemble
1. Rub butter in a cake pan and dust with sugar. Add a small amount of soaked bread to the bottom. Layer with peanut butter and jelly sauces. Add more bread and continue layering until all the bread is in the pan.
2. Drizzle a little more peanut butter sauce on top. Cover with foil and bake at 350º for about 1 hour, rotating the pan every 20 minutes or so.
3. It should be moist, but a toothpick inserted should come out clean.
To serve
1. Put some peanut butter and jelly sauces on the plate.
2. Top with a piece of the warm bread budding, top with peanut butter ice cream and chopped peanuts.
3. Powdered sugar is optional.
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