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!
Adapted from Southern Living Magazine
Serves 6Bread 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.
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{ 18 comments… read them below or add one }
WOW! Look at this amazing treat. YES! of course organic goodies taste better than overly processed/refined ingredients. This looks great-I think you should bring it to our panel
xo
Wow – peanut butter AND caramel! These are definitely a rainy night dessert kind of treat.
Wow. Talk about decadent food porn.
This looks so good you NEED to tell people it's organic so you don't feel too, too guilty!
Drooling! Love that first photo!
Oh my gosh I'm ecstatic about this recipe! Peanut butter is my favourite, and I love caramel and bread pudding. A combination would be amazing! Thank you!!
I convert people daily too, no one beleives me I cook yummy and healthy
Looks delish!
Looks fabulous! It looks so creamy and decadent!
Wow…amazing!!!!! That first photo is off the charts! yum!
whoa.. Please, just hide this from me:) It looks tasty
Greets from Big Fat Cook
This looks AWESOME. Bookmarking this for the next possible time I can make it.
Oh my God, girl. Amazing! So, so great meeting you today.
Youhad me at "peanut butter and caramel!"I'm here at Blogher Food and listening to you right now. Truly motivating. Thank you so much.
Carrie, I can't wait to dig into your site and read read read. It was fantastic to meet you at Blogher Food! Many Blessings, Sheila
The picture speaks for the pud – nice, but also very naughty. My kind of dessert.
Wow, there should be a law against desserts looking that seductive! I know I'm not alone in appreciating your presence on the panel at BlogHer and what a genuinely caring and humble person you are.
Hi Carrie ~ I have an award to share with you! I have followed your blog for several months and love the recipes and photos! Please stop by my blog when you're able =)
oh my! this looks crazy good. my thighs are growing as I read your post! I am going to try your caramel sauce this week. I am slowly trying to move away from processed ingredients in my baked goods (I am already there with my savories) so, this caramel sauce is going to be a great way for me to eat one of my favorite foods! Loved our weekend together! You are so very, very special! xxx
oh yummm.. looks so delicious. beautiful photos!