My husband is my biggest fan. I’ll just start by saying that,
He’s been asking me about adding video to my blog for a while. I’ve been really resistant because I HATE being on camera. HATE IT with all my heart. But he finally convinced me. I came up with the recipe and he basically did everything else. He and a few friends arranged EVERYTHING from the sound, lighting, camera placement, and then the editing.
I was nervous because I didn’t want to feel like I was ‘performing.’ Because if they expected me to perform, instead, I’d fall to the floor in fear and curl up like a little kid and cry. Nope, camera, we are not friend’s. My husband assured, and reassured me that they didn’t expect me to perform, just be myself. he had to tell me that like 400 million times. Poor guy, I can be a handful.
So that’s what I did. I tried to ignore the camera and just be myself.
So, here we go. Here’s the rough cut of my Peanut Butter S’More Bread Pudding.
You can laugh at me, it’s ok. At the end of the day, we had fun, and that was all that mattered. Babies were crying int he background, husbands/wives were laughing at us. It was a good time.
Since we had so much fun making the video, we’re working on some more… Stay tuned…
I don’t even know where to begin with this bread pudding. I’m just going to do bullet points about it because that’s the only way I can seem to slightly organize my thoughts about it.
1. Have you ever made a s’more with a Reese’s peanut butter cup instead of a Hershey’s chocolate? If you haven’t, you must. Immediately!
2. Summer means BBQ’s and campfires. Which means hot dogs, hamburgers, and S’mores. But what do you do with the leftover hot dog buns or the few extra leftover s’more ingredients? Besides snack on them for breakfast the next morning…
3. In case you didn’t know, everything is better with peanut butter. And not just the essence of peanut butter, but big honkin scoops of it.
4. Holy cuss word is this GOOD!
Peanut Butter S’More Bread Pudding
4 hot dog buns, cut in 1-inch pieces (about 6 cups bread cubes)
1 14-oz. can sweetened condensed milk (I used non fat)
1 cup milk (I used non fat)
1/2 cup creamy peanut butter (or chunky, your call)
1 tsp. vanilla
1 cup mini marshmallows
1 cup semisweet chocolate chips
5 graham cracker squares, coarsely crushed (about 1/2 cup)
Marshmallow sauce (recipe below)
Hot fudge (recipe below)
graham crackers, crumbled
Preheat to 350 degrees F. Butter an 8 cup baking dish (or 8 1 cup ramekins)
In a mixing bowl, toss together the bread cubes, graham crackers, marshmallows, and chocolate. Dump the mixture into the greased baking dish (s). Drop spoonfuls of peanut butter onto the bread mixture.
Whisk the eggs in a large bowl. Then whisk in the milk, sweetened condensed milk and peanut butter until well combined. Pour the mixture evenly over the bread cubes, pressing down lightly with your hands and making sure that all the bread starts soaking up the custard.
*we put dollops of peanut butter on top of the bread pudding, but realized we would have preferred the peanut butter mixed into the custard.
Soak for about 15 minutes and then put the baking dish in the oven.
Bake until the filling is set and lightly browned, and puffed, about 45 minutes (or 30 minutes if using individual ramekins).
Allow the bread pudding to cool for a few minutes (it will ‘fall’ and that’s ok).
Scoop out of the dish and serve while hot with the marshmallow sauce, hot fudge and graham crackers crumbs.
*Stale bread works best for bread pudding. If it isn’t stale, cut it into cubes and allow the bread cubes to dry out at room temperature all day or overnight. Or, for a quicker way, lightly toast the cubed bread on a baking sheet at 350 degrees for about 10 to 15 minutes.
1/2 7 oz jar marshmallow fluff (so 3.5 ounces appx.)
1/4 cup water
Heat ingredients in the microwave, stirring occasionally until the mixture is melted and thinned out. Refrigerate what you don’t use. Just reheat when ready to use again.
1 can (14 oz) sweetened condensed milk (I used non fat)
1 cup semi sweet chocolate chips.
Mix ingredients in a bowl and heat in the microwave for about 2 minutes, stirring every 30 seconds. Heat until the chips are fully melted. Use immediately. Store unused sauce in the fridge, and just warm it in the microwave when you want to use it again.