Reese's Peanut Butter Cup Bread Pudding

Reese's Peanut Butter Cup Bread Pudding requires approximately 1 hour and 30 minutes from start to finish. This recipe serves 4 and costs $1.98 per serving. One portion of this dish contains approximately 15g of protein, 44g of fat, and a total of 689 calories. Many people made this recipe, and 3476 would say it hit the spot. Head to the store and pick up salt, egg yolks, milk, and a few other things to make it today. It is brought to you by The Little Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is pretty good. Try Reese's Peanut Butter Cup Filled Chocolate Pudding Cookies, Reese's Peanut Butter Cup Sundae, and Reese's Peanut Butter Cup Surprises for similar recipes.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 350 degrees F.Line a cookie sheet with foil and spread the cubed croissants in an even layer. Add to the oven and brown for about 5 minutes. Set aside and leave the oven on.Spray 4 1-cup mini round cocottes or ramekins with nonstick cooking spray and place into a roasting pan or baking dish. Fill each cocotte halfway with croissant cubes and half of the chopped Reese's peanut butter cups. Fill the cocottes with the rest of the croissants and top with the remaining peanut butter cups.In a small bowl, add all of the eggs and beat with a whisk.Add milk, cream and sugar to a medium-sized saucepan. Mix together with a whisk and then turn the heat on to medium low. Add eggs and whisk to combine. Heat milk-cream mixture for about 8 to 12 minutes, stirring constantly, until thickened. Remove from heat and add vanilla extract, mixing to combine. Over your sink, pour the milk-cream mixture into a measuring cup with a pouring spout.Pour the milk-cream mixture over the croissant cubes - be sure to cover all of the bread, pushing down with a spoon, if necessary. Be careful not to overfill. Place baking dish or roasting pan onto a cookie sheet. Place onto the middle rack of your oven and pour 1/2 to 3/4 cup of water into the baking dish, about halfway up the sides of the cocottes.Bake for about 30 to 25 minutes or until the pudding is set and the top is about to brown. Remove the cookie sheet from the oven and remove the cocettes from the baking dish using a potholder. Allow the pudding to cool for 5 to 10 minutes before serving. I like to serve the pudding warm or hot. To store these, cover each cocotte with plastic wrap and to reheat, microwave covered for about 60 to 90 seconds.

 

Step by step:

1. Heat oven to 350 degrees F.Line a cookie sheet with foil and spread the cubed croissants in an even layer.

2. Add to the oven and brown for about 5 minutes. Set aside and leave the oven on.Spray 4 1-cup mini round cocottes or ramekins with nonstick cooking spray and place into a roasting pan or baking dish. Fill each cocotte halfway with croissant cubes and half of the chopped Reese's peanut butter cups. Fill the cocottes with the rest of the croissants and top with the remaining peanut butter cups.In a small bowl, add all of the eggs and beat with a whisk.

3. Add milk, cream and sugar to a medium-sized saucepan.

4. Mix together with a whisk and then turn the heat on to medium low.

5. Add eggs and whisk to combine.

6. Heat milk-cream mixture for about 8 to 12 minutes, stirring constantly, until thickened.

7. Remove from heat and add vanilla extract, mixing to combine. Over your sink, pour the milk-cream mixture into a measuring cup with a pouring spout.

8. Pour the milk-cream mixture over the croissant cubes - be sure to cover all of the bread, pushing down with a spoon, if necessary. Be careful not to overfill.

9. Place baking dish or roasting pan onto a cookie sheet.

10. Place onto the middle rack of your oven and pour 1/2 to 3/4 cup of water into the baking dish, about halfway up the sides of the cocottes.

11. Bake for about 30 to 25 minutes or until the pudding is set and the top is about to brown.

12. Remove the cookie sheet from the oven and remove the cocettes from the baking dish using a potholder. Allow the pudding to cool for 5 to 10 minutes before serving. I like to serve the pudding warm or hot. To store these, cover each cocotte with plastic wrap and to reheat, microwave covered for about 60 to 90 seconds.

Nutrition Information:

covered percent of daily need