Peanut Butter Chocolate Bread Pudding

Got leftover bread sitting on your counter looking slightly… questionable? Perfect. You’re five steps away from turning it into something warm, gooey, and wildly comforting.

Peanut Butter Chocolate Bread Pudding is what happens when cozy meets indulgent. It’s soft in the center, slightly crisp on top, loaded with melty chocolate, and swirled with peanut butter like it knows it’s special.

It’s not fancy. It’s not delicate. It’s bold, rich, and unapologetically comforting.

Let’s rescue that bread.

Why This Recipe is Awesome

First, it’s basically dessert recycling. Day-old bread transforms into something luxurious.

Second, the texture is elite. Custardy inside, lightly golden on top, with pockets of melted chocolate and peanut butter.

Third, it’s flexible. Breakfast? Sure. Dessert? Absolutely. Midnight snack? Obviously.

And let’s be honest—anything baked in a dish and scooped out warm automatically feels like a hug.

Ingredients You’ll Need

Simple pantry staples. Nothing intimidating.

• 6 cups cubed day-old bread – Brioche, challah, or French bread works best.
• 1 cup creamy peanut butter
• ¾ cup chocolate chips or chunks
• 3 large eggs
• 2 cups whole milk
• ½ cup heavy cream – Extra richness.
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)
• ¼ teaspoon salt

Optional: extra peanut butter for drizzling and powdered sugar for dusting.

Step-by-Step Instructions

1. Preheat and prep.
   Set your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Cube the bread.
   Cut bread into bite-sized cubes. Slightly stale bread works best because it soaks up the custard without turning mushy.
3. Make the custard.
   In a bowl, whisk eggs, milk, heavy cream, sugar, vanilla, cinnamon (if using), and salt until smooth.
4. Layer the base.
   Add half the bread cubes to the baking dish. Sprinkle half the chocolate chips over the top.
5. Add peanut butter.
   Warm peanut butter slightly (10–15 seconds in the microwave) so it’s easier to drizzle. Spoon or drizzle half over the bread layer.
6. Repeat layers.
   Add remaining bread cubes, chocolate chips, and peanut butter drizzle.
7. Pour the custard.
   Slowly pour the custard mixture evenly over everything. Press down gently with a spoon to help the bread absorb the liquid.
8. Rest.
   Let it sit for 15–20 minutes before baking. This helps everything soak properly. Don’t skip it.
9. Bake.
   Bake for 35–45 minutes. The top should be golden, and the center should be set but still slightly soft. A knife inserted in the center should come out mostly clean.
10. Cool slightly.
    Let it cool for 10 minutes before serving. It thickens as it rests.

Serve warm. Add ice cream if you’re feeling bold.

Common Mistakes to Avoid

• Using fresh, soft bread.
  It turns mushy. Slightly stale bread is your best friend here.
• Skipping the rest time.
  If the bread doesn’t soak, you’ll get dry spots. Let it absorb the custard.
• Overbaking.
  If the center looks completely firm and dry, it’s probably overdone. Slight softness is perfect.
• Not warming the peanut butter.
  Cold peanut butter clumps instead of drizzles.
• Under-seasoning.
  A small pinch of salt makes the chocolate and peanut butter pop.

Alternatives & Substitutions

Want to switch things up? Easy.

• Use crunchy peanut butter.
  Adds texture throughout.
• Swap chocolate chips for dark chocolate chunks.
  Slightly richer, less sweet.
• Add sliced bananas between layers.
  Peanut butter + banana = undefeated combo.
• Use brown sugar instead of white.
  Adds caramel depth.
• Make it extra indulgent.
  Drizzle melted chocolate on top after baking.
• Dairy-free option?
  Use almond milk and coconut cream. Texture will change slightly but still delicious.

FAQ (Frequently Asked Questions)

1. Can I make this ahead of time?
Yes. Assemble it, cover, and refrigerate overnight. Bake fresh the next day.

2. Can I freeze bread pudding?
Yes. Freeze baked and cooled portions. Reheat in the oven for best texture.

3. Why is my bread pudding soggy?
Too much liquid or underbaking. Make sure the center sets before removing from the oven.

4. Can I use sandwich bread?
You can, but thicker bread like brioche gives better texture.

5. Is it supposed to be soft in the center?
Yes. It should be custardy, not dry cake.

6. Can I reduce the sugar?
Slightly, yes. But too much reduction affects flavor balance.

7. Is ice cream necessary?
Necessary? No. Highly recommended? Absolutely.

Final Thoughts

Peanut Butter Chocolate Bread Pudding is warm, rich, and deeply comforting. It’s the kind of dessert you scoop into bowls and eat while it’s still slightly steaming.

It rescues leftover bread. It satisfies chocolate cravings. It makes peanut butter shine.

So next time you see bread nearing its expiration date, don’t toss it. Turn it into something gooey and glorious instead.

Comfort food level: unlocked.