Peanut Butter Chocolate Bread Pudding

Products Used
Peanut Butter Chocolate Bread Pudding Dixie


Peanut Butter Chocolate Bread Pudding

  • 12 Hawaiian sweet bread rolls
  • 6 eggs
  • 1 cup Dixie Crystals Light Brown Sugar
  • 2 tablespoons of vanilla extract
  • 2 cups heavy cream
  • 2 cups half and half
  • 2 cups smooth peanut butter
  • 1 1/2 cups chocolate chips
  • Butter/cooking spray to grease pan

Chocolate/Peanut Butter Topping

  • 1 cup smooth peanut butter
  • 1 cup chocolate chips


  1. Generously butter a 2 quart rectangular baking dish or a 9 x 9-inch baking dish.
  2. Cut or rip roll chunks and toss into baking dish. 
  3. In a bowl, mix together eggs, brown sugar, and vanilla.
  4. Stir in heavy cream and half and half.
  5. Whisk in peanut butter until smooth.
  6. Pour mixture evenly over rolls.
  7. Mix in chocolate chips.
  8. Cover with foil and refrigerate 8 hours to overnight.
  9. Preheat oven to 325°F.
  10. Bake 1 hour and 15 minutes. Edges should be browned and center still a little jiggly when moved.
  11. Remove from oven and let cool.
  12. When ready to serve, heat peanut butter in microwave until smooth.
  13. Slice bread pudding, pour melted peanut butter over slice and top with chocolate chips.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe