BREAD PUDDING WITH PEANUTBUTTER ICE CREAM AND BERRY "JAM" SORBET
As seen all month of February 2015, this was inspired to be a play on PBJ sandwich. Of course the bread pudding becomes the bread, we add peanutbutter ice cream and berry (jam)sorbet, both could be home made or purchased here. Served here with salted peanut brittle and a little caramel sauce.
- butter to grease the pan
- 4 slices day old Italian bread, crust removed, cubed
- 1/2 cup bitter sweet chocolate pieces, optional
- 2 eggs plus one yolk
- 3/4 cup sugar
- 8 ounces mascarpone cheese (cream cheese)
- 1/2 cup milk
- 1/2 cup heavy cream
Butter small loaf pan or individual souffle dishes. Place cut bread cubes in pan and toss with chocolate pieces. In separate bowl whisk eggs, yolks and mascarpone together with sugar, vanilla, milk and cream. Mix well. Pour over bread cubes and chocolate in pan and allow to soak at least 15 minutes. Cover pan and put into 325 °F oven for 20-25 minutes. Done is when center is firm or at least 150ºF. Remove and cool at least 30 minutes before serving or cutting into portions.
Chef Note: to make crispy sides and top, bake without a cover.
To serve: Slice like bread. Place on plate with caramel sauce and whipped cream. Add a peanut butter ice cream and berry sorbet to complete the PBJ concept! But wait, there’s more. Add the peanut brittle for the important crunch!