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Recipe for a PERFECT brunch

Updated: Dec 12, 2022

If you want a perfect brunch for Easter – or any other time… HERE YOU GO….

A good friend Shelley Aackre published the following recipe in her church’s newsletter this past week. I prepared it this morning and I can attest to the fact that it is absolutely scrumptious. Plus, it was easy and quick to prepare. I hope you enjoy it as much as we did. Shelley has quite a life story. Remarkably, she was raised by an atheist mother who burned a New Testament that Shelley brought home from school and instructed Shelley that book was filled with nonsense. Long story short, Shelley and her husband are now both ordained Baptist ministers. Shelley served as a Chaplain at a local hospital for a good while and she led the church when her husband was deployed with his South Dakota Nat’l Guard outfit. Shelley is a fun person and in spite of all the medical challenges she has face, she has a very positive outlook on life and is known for her pie baking and all around good cooking. Well, now that you know a bit about this special person, go stir up her recipe and invite some friends over. Enjoy!


BREAKFAST BREAD PUDDING

Ingredients

· 1/3 cup creamy peanut butter

· 2 eggs

· 1/2 cup granulated sugar

· 2/3 cup milk

· 1 1/2 teaspoon pure vanilla extract

· 1/2 teaspoon salt

· 4 cups brioche or challah bread, cubed into 3/4-inch cubes

· 2/3 cup pure maple syrup

· 1/3 cup creamy peanut butter

· 1/3 cup crushed peanuts

Instructions

  1. Preheat oven to 350 degrees F.

  2. Butter four 4-ounce ramekins.

  3. Mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt.

  4. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes.

  5. Bake until custard is set in the middle and the top is golden, about 35-40 minutes. Note: If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.

  6. While pudding is baking, blend 1/3 cup peanut butter with maple syrup; transfer to small saucepan and heat on low until thoroughly warmed.

  7. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Table all set for brunch. Plate servings (served with apple slices and juice

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