HAPPY PEANUT BUTTER LOVER'S DAY! Celebrate with this Peanut Butter Croissant Bread and Butter Pudding recipe. That's right, for the many of you that would marry peanut butter in a heartbeat, this day is made for you. Why not make this delectably rich, Peanut Butter Croissant Bread and Butter Pudding? There is no better day to whip up this beauty of a bake.
So much chocolatey-peanutty goodness in this bake!
6-8 vegan croissants
300ml dairy free single cream
1/2 teaspoon of ground cinnamon
85g light brown sugar
1 tablespoon of vanilla extract
1 jar of smooth peanut butter
275g melted dark chocolate
16 mini cupcake cases
4 standard cupcake cases
Begin by adding enough melted chocolate to cover the bases of all of the 20 cupcake cases. (You can make fewer, larger ones or prepare them in two batches if needed!) Place them onto a tray and into the freezer to set.
Preheat the oven to 180C, then slice open all of the croissants. Using a knife, smother some PB inside each one, close them shut and place them into an ovenproof dish.
Combine the single cream, cinnamon, brown sugar and vanilla extract together & then pour the mixture over the croissants. Place the dish into the oven for 25-30 mins.
Whilst the croissants are cooking take the cupcake cases out of the freezer and then add a small dollop of peanut butter to the centre of each case.
Cover with the remaining melted dark chocolate and then place the tray back into the freezer.
Allow the croissants to cool slightly before topping with any leftover dark chocolate and more peanut butter.
Remove the peanut butter cups from the freezer and their cases and then add on top of the croissants. You may wish the cut the large ones in half.
Go on... make some extra peanut butter cups to munch on! Store them in your silicone pouch for a sweet treat later!