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For this irresistible bread pudding, you'll soak fluffy challah bun pieces and dried cherries in a cream and sugar mixture, then bake it all until warm and toasty, and top it off with a duo of peanut butter and sour cherry sauces—emulating the beloved fruity, nutty flavor combo of classic PB&J.
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Place an oven rack in the center of the oven, then preheat to 350°F. Tear the buns into bite-sized pieces. In a bowl, combine the sour cherry spread and 2 teaspoons of water. Roughly chop the peanuts.
Crack the eggs into a large bowl. Add the cream, mascarpone, and 3/4 cup of the powdered sugar. Whisk to thoroughly combine. Add the cherries and bun pieces; gently stir to combine. Set aside to saturate about 2 minutes.
Lightly grease an 8-inch square baking dish. Transfer the filling to the baking dish; spread into an even layer. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in a 350°F oven for 15 to 20 minutes, or until heated through.)
Just before serving, in a small pot, combine the peanut butter spread, butter, and remaining powdered sugar. Cook on medium-high, whisking constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Serve the baked bread pudding drizzled with the peanut butter sauce and sour cherry sauce. Garnish with the chopped peanuts. Enjoy!
Tips from Home Chefs