Microwave: Peanut Butter Bread Pudding

This blog has grown quite a bit over the years. In the past, I tried cooking several recipes in one day. That worked for awhile.

But, now, I am doing a bit of reorgranization. I am pulling out some of the recipes made on those marathon days and making them individual posts. I am also revising some of the recipes, like making a recipe GERD-friendly and such.



Microwave: Peanut Butter Bread Pudding Recipe 
(Adapted from: my Blueberry Bread Pudding Recipe)

Makes about 6-8 servings


Ingredients:

3 eggs
1/2 tbspn sugar
1 cup coconut cream or coconut milk
2 cups milk
2 tspns vanilla flavoring
2/3rds of a 16oz jar of peanut butter
6 slices of bread (multigrain), broken into chunks
Cinnamon


Process:

Mix eggs, sugar, cream, milk and vanilla.
Stir thoroughly and set aside.
Spread the peanut butter on the bottom of the casserole dish.
Spread bread chunks in a thick layer over the peanut butter.
Pour egg mixture over bread and peanut butter.
Sprinkle cinnamon over the top of the mixture.
Cover the dish with plastic wrap.
Refrigerate for 3 hours.
Microwave on high for 15 minutes.
Let casserole rest for 10 minutes before serving.

Caution: pull edge of plastic wrap away from you to avoid steam burns.