I talked with my friend Lindsay about this recipe for weeks, and when it turned out fantastic on the first try I was thrilled. I even texted my sister in Germany to tell her I’d made Reese’s Peanut Butter Cup Bread Pudding — she immediately asked for a photo, then asked for a picture of a spoonful.
My whole family loves sharing food photos. We send pictures of what we’re eating on Facebook, Instagram and WhatsApp all the time. It’s a fun way to stay connected with friends and family.
I mentioned visiting Hershey’s Kitchens in Pennsylvania — it was so much fun. While I was there I filmed a short video about saying thank you with baked goods. I was nervous to share it, but I’m excited about how it turned out.
To start, I cut croissants into strips, then into cubes, and toasted them in the oven for five minutes to add a little structure and flavor.
Unwrap the mini Reese’s Peanut Butter Cups and chop them so they distribute evenly throughout the pudding.
Layer cubed croissants and chopped peanut butter cups so each bite has a balance of buttery pastry and chocolate-peanut flavor.
I used mini round cocottes for individual servings, but you can use 1-cup ramekins or a 4-quart baking dish if you double the recipe.
I prefer a custardy bread pudding, so the milk-and-egg mixture is slightly thick. Pour it from a measuring cup to make filling the cocottes easier, and take care not to overfill.
I admit I tasted the pudding while photographing it. The buttery croissants, creamy custard and chocolatey peanut butter cups are a perfect match. This will definitely be a holiday favorite.
My sister Cathy has already asked me to bring this bread pudding to Christmas dinner — I’m planning to do it.
Reese’s Peanut Butter Cup Bread Pudding Recipe
Ingredients
- 3 1/2 cups cubed croissants, about 2 croissants
- non-stick cooking spray
- 2 large eggs
- 2 large egg yolks
- 1 1/4 cups milk, I used 2%
- 3/4 cup heavy cream
- 1/3 cup sugar
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 12 miniature Reese’s peanut butter cups, wrappers removed and chopped
Instructions
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Preheat the oven to 350°F (175°C).
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Line a baking sheet with foil and spread the cubed croissants in an even layer. Toast in the oven about 5 minutes until slightly browned. Leave the oven on.
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Spray four 1-cup cocottes or ramekins with non-stick cooking spray and place them in a roasting pan or baking dish. Fill each cocotte halfway with croissant cubes and half the chopped Reese’s. Add the remaining croissants and top with the remaining candy pieces.
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In a small bowl, whisk the eggs until combined.
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Combine milk, cream and sugar in a medium saucepan. Whisk together, then heat over medium-low. Add the beaten eggs and whisk to combine. Cook, stirring constantly, about 8 to 12 minutes until the mixture thickens slightly. Remove from heat, stir in vanilla, and transfer to a measuring cup with a pour spout.
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Pour the custard evenly over the croissant cubes, pressing down with a spoon as needed to submerge the bread. Do not overfill. Place the roasting pan or baking dish on a cookie sheet and pour 1/2 to 3/4 cup of water into the pan, about halfway up the sides of the cocottes, to create a water bath.
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Bake on the middle rack for about 25 to 30 minutes, until the pudding is set and the tops are just starting to brown. Carefully remove the cookie sheet and then the cocottes using oven mitts. Let cool 5 to 10 minutes before serving. Serve warm. To store, cover each cocotte with plastic wrap and reheat covered in the microwave for 60 to 90 seconds.
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Disclosure: This post is sponsored by Hershey’s. I’m proud to be part of the Hershey’s Baker’s Dozen. As always, opinions are my own. An affiliate link appears in the original post.