This recipe was solely inspired by Donna Hay's latest magazine issue. I had always loved Bread and Butter Pudding, but never in my wildest dream thought of slathering a slice of bread with creamy Peanut Butter and then another slice with jelly like Raspberry, Strawberry or Blueberry jam. And then soaking it in vanilla bean custard. How can I not think of that? This is a perfect switch up to a regular PB & J sandwich.
The Demerara sugar topping gives the bread and butter pudding extra texture and crunch. The caramelized top gives a slightly dark under note flavour that compliments the overall sweet, salty goodness.
Suddenly I was able to think clearer. Maybe that was just an excuse to have a sweet treat? Saving the best for last. To serve, I scooped a huge scoop of Rum & Raisin Ice-cream to go along with it. Ahh!..the pairing of hot and cold treat is just P-E-R-F-E-C-T!
PB N' J Bread & Butter Pudding
by Chic & Gorgeous Treats
* serves 4-6
* for simple homemade Blueberry Jelly [click here]
PB N’J Bread & Butter Pudding
6 slices of good white bread
1/3 cup of creamy peanut butter
1/3 cup of Blueberry Maple Jelly
softened unsalted butter, to spread
1/4 cup of caster sugar
2 eggs + 1 egg yolk
1 cup heavy cream
1/3 cup whole milk
2 teaspoon vanilla bean paste
1/3 cup frozen blueberries
Demerara sugar, to sprinkle
To prepare PB N’J Bread and Butter Pudding:
1. Preheat oven to 160°C. Butter the bread slices, spread half with creamy peanut butter and the other half with blueberry maple jelly. Repeat the same process for the other 4 more slices.
2. Cut in half and arrange in 2 x 3 cup-capacity ovenproof dishes or in 7x7 inches square pan.. Place the milk, cream, eggs, caster sugar and vanilla bean paste in a jug or bowl and whisk to combine. Stir in the frozen blueberries and pour over the bread. Allow to soak for 1–2 minutes. Sprinkle over the Demerara sugar and place in a large deep baking dish. Add enough boiling water to come halfway up the sides of the dishes. Bake between 40-45 minutes or until just set. Let the bread pudding sit for about 2-3 minutes on the counter to cool, before serving. Dust some powdered sugar, or scoop a scoop of vanilla or rum & raisin ice-cream to serve. ENJOY!
*slightly adapted from Donna Hay