Challah Bread Pudding with Peanut Butter & Sour Cherry Sauces
Dessert

Challah Bread Pudding

with Peanut Butter & Sour Cherry Sauces

45 MIN
$16.99 Serves 6-8
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From the Test Kitchen

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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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
Challah Bread Pudding with Peanut Butter & Sour Cherry Sauces
Title
  • 2 Challah Buns
  • ½ cup Cream
  • 2 Pasture-Raised Eggs
  • 1 cup Powdered Sugar
  • ¼ cup Mascarpone Cheese
  • 3 Tbsps Dried Tart Cherries
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Smooth Peanut Butter Spread
  • 1 oz Salted Butter
  • 2 Tbsps Sour Cherry Spread
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

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.

Make the filling
2 Make the filling

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.

Bake the bread pudding
3 Bake the bread pudding

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.)

Make the peanut butter sauce & serve your dish
4 Make the peanut butter sauce & serve your dish

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

Prepare the ingredients
1 Prepare the ingredients

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.

2 Make the filling

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.

Make the filling
Bake the bread pudding
3 Bake the bread pudding

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.)

4 Make the peanut butter sauce & serve your dish

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!

Make the peanut butter sauce & serve your dish
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