Peanut Butter and Caramel Bread Pudding

Sometimes you want to indulge. Big time. And if you've been a skeptic thinking that organic desserts made with unrefined ingredients can't taste like your Grandma's cooking, this dessert may change your mind. The sourdough bread is smeared with peanut butter, egg and whole cane sugar custard, then topped with a sweet peanut crumble and drizzled with homemade caramel sauce. If this dessert can't convert, I don't know what can.

It's a great dessert for Friday movie night, Sunday afternoon while cheering for your favorite team or for a dinner party. Who wouldn't want a bowl all to themselves of rich, eggy, sweet bread pudding?

With all of the excitement surrounding my book I forgot to announce the winner of the kombucha giveaway! Congrats to Shannon from Tri to Cook! Please email me your info at deliciouslyorganic {at} yahoo {dot} com and I'll get your kombucha culture out to you!

Peanut Butter and Caramel Bread Pudding
Adapted from Southern Living Magazine
Serves 6

Bread and Custard:
1 large loaf sourdough bread, cut into thick slices
1/2 cup creamy peanut butter
2 large eggs, lightly beaten
1/2 cup organic whole cane sugar or sucanat
1 3/4 cups heavy cream

Peanut Butter Topping:
1/4 cup whole wheat flour
1/4 cup organic whole cane sugar or sucanat
1 teaspoon maple syrup
2 tablespoons creamy peanut butter
2 tablespoons butter, cold
1/4 cup chopped salted peanuts

Caramel Sauce:
1 cup organic whole cane sugar or sucanat
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon sea salt

Spread half of the bread slices with peanut butter. Top them with the remaining slices of bread. Cut sandwiches into 1-inch pieces and divide between 6 lightly buttered 8-ounce ramekins. Whisk together eggs, whole cane sugar, and whipping cream. Slowly pour custard mixture over sandwich pieces in ramekins, dividing evenly.

Pulse flour, whole cane sugar and maple syrup in the bowl of a food processor. Add butter and peanut butter and pulse until combined. Add peanuts and pulse 2-3 more times. Sprinkle streusel topping over sandwich pieces in ramekins. Place the ramekins on a baking sheet, cover, and refrigerate for 2-24 hours.

Preheat oven to 375°F and adjust rack to middle position. Bake puddings for 20-25 minutes, until golden brown and puffed on top.
While the puddings bake, heat organic whole cane sugar and 2 tablespoons of water in a medium saucepan over medium heat. Cook for 8 minutes, whisking frequently until sugar reaches 220°F. Whisk in heavy cream (mixture will bubble) and whisk constantly until mixture begins to boil. Remove from heat and whisk in vanilla and salt. Pour caramel into a bowl or small pitcher and let cool for 10 minutes.

Serve puddings with caramel sauce.