What's For Dinner?

Chocolate Peanut Butter Bread Pudding

I saw this recipe for Chocolate French Toast on the Food Network show Ten Dollar Dinners and decided to try it out, but my pantry is simply NOT a Food Network Pantry. Like I routinely have heavy cream and semi-sweet morsels . . . as if! So I had to make do with what I had, and frankly, I thought my version turned out pretty good.  But if you want to try the original, it’s here: http://www.foodnetwork.com/recipes/melissa-darabian/chocolate-french-toast-pain-perdu-recipe/index.html

¾ cup whole milk
2 tablespoons sugar
1/4 cup butter, divided
1/2 cup mixed milk chocolate and peanut butter chips
2 eggs
6 slices white bread
Whipped cream topping

Oblong baking dish, roughly 9×5

Over low heat, bring the milk, sugar and butter to a simmer.

In a heat safe bowl, pour the mixture over the chips and let it sit for a few minutes to melt.

While the chips are melting, cut the crusts off your bread and cut in half in triangles. Arrange the bread in your baking dish in any way that looks pleasing to the eye.

Mix your milk and melted chips with a fork. Add your eggs and beat them into the mixture with the fork until thoroughly blended.

Pour the mixture over the bread, making sure the all of the bread is covered with the mixture.

Refrigerate for at least 2 hours before baking. (I’ve left mine in overnight, too.)

Remove 30 minutes before baking. Bake at 375 degrees for 30 minutes. Let stand for a few minutes before serving topped with whipped cream.


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