"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Honey Bun Bread Pudding with Peanut Butter Whiskey Sauce Recipe

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This recipe for Honey Bun Bread Pudding with Peanut Butter Whiskey Sauce, by , is from The Family Meal, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Matt Clonts

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
1 c heavy cream
tsp salt
⅛ tsp ground cinnamon
9 Little Debbie brand Honey Buns
c butterscotch chips

Peanut Butter Whiskey Sauce
c heavy cream
⅓ c creamy peanut butter
3 Tbsp Bourbon (high alcohol suggested)

Directions:
Directions:
Preheat oven to 325. Generously butter a 2 quart baking dish.

In a very large bowl, whisk the eggs until frothy. Whisk in the cream, salt, and cinnamon to combine. Break the honey buns into 1 inch pieces and add to the egg mixture. Add the butterscotch chips and stir gently to combine. Pour the honey bun mixture into the baking dish and bake until puffed, golden and bubbly, 40 to 45 minutes. The custard will be set around the edges and the center will still be a little jiggly. Remove and let rest on a rack for 15 minutes before serving.

Serve with peanut butter whiskey sauce.

For sauce:
Heat the cream in a small heavy pot over medium heat until it starts to simmer. Whisk in the peanut butter until well blended and smooth. The peanut butter is too fatty to melt on its own; the cream stabilizes it so it won't separate or seize. Slowly whisk in the bourbon.

Personal Notes:
Personal Notes:
Can sub for chocolate chips or blueberries. The sauce is optional, whiskey is not!

 

 

 

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