Native to the region, peanuts have a long history in the American South. Their ability to adapt even to poor soil led to them being spread across the world as a reliable and calorific crop. Peanuts were a particular staple crop in Georgia state, where plantations would sell them freshly fried or crushed down to a natural peanut butter. This bread pudding is a classic Georgia recipe that spreads good quality peanut butter between slices of thick white bread or brioche. These peanut butter ‘sandwiches’ are soaked in a vanilla custard and baked in the oven until gold and fluffy, with a delightful crisp on top. Heap it with whipped cream, which you will have left over from this recipe, and enjoy it as a decadent winter dessert. This recipe is only little too, serving just two people, but feel to scale it up if in doubt! Let’s go!
INGREDIENTS (serves 2x)
6 slices of brioche or thick, white sandwich bread
120g high-quality peanut butter
1x egg
200ml milk
100ml double cream - plus extra for serving
3 tablespoons of caster sugar
2 tsps vanilla extract
1/4 tsp salt
1-2 tablespoons of demerara sugar
To serve: whipped cream, chopped nuts
WALKTHROUGH
Preheat the oven to 160C/325F. Butter a small 8x8-inch square oven dish and set it aside.
Take 6 slices of brioche or thick, white bread and spread them thickly with peanut butter. Cut the slices diagonally to make triangles.
Arrange the bread triangles in the dish in a staggered rows, creating two ‘rows’ of cross-crossing bread points. These will crisp up in the oven later.
In a jug, mix together 1 egg, 200ml milk, 100ml double cream, 3 tablespoons of caster sugar, 2 tsps vanilla extract and 1/4 tsp salt. Pour the custard mixture over the bread in the dish, making sugar to moisten the bread points. Allow the dish to sit for 10 minutes to allow the bread to absorb the custard. In the meantime, you could whip any extra double cream for serving.
Scatter 1-2 tablespoons of demerara sugar over the dish as a coating. Transfer the dish to the middle rack of the oven and bake it at 160C/325F for 20-25 minutes until golden brown.
Allow the dish to sit for 10 minutes out of the oven before serving. Serve the bread pudding with a big scoop of whipped cream or ice cream, along with chopped peanuts for an extra touch. Enjoy!
