This recipe for a small batch of Peanut Butter Bread Pudding is perfect for dessert! Top with smashed raspberries for added sweetness.
This post was sponsored by LACTAID®. All thoughts and opinions are my own.
Hi Friends! File this under things you might not know about me: When I was in high school and college, I struggled with lactose intolerance. I went from eating several bowls of cereal a day without a second thought, to not being able to have any milk without serious stomach consequences. Since I’m stubborn and refused to give up my daily cereal, I spent a lot of years taking a daily pill just so I could enjoy it with minimal discomfort.
File this under things you might not know about me: When I was in high school and college, I struggled with lactose intolerance. I went from eating several bowls of cereal a day without a second thought, to not being able to have any milk without serious stomach consequences. Since I’m stubborn and refused to give up my daily cereal, I spent a lot of years taking a daily pill just so I could enjoy it with minimal discomfort.
Luckily for me, I seem to have outgrown this issue but I know there are other people out there who still deal with lactose intolerance or dairy sensitivity on a daily basis.
Luckily for you, I’m here to tell you about some products I wish I had known about 15 years ago: LACTAID® Dairy Products.
They’re 100% real dairy products like milk, ice cream and cottage cheese, just without the lactose, so they are easy to digest with no discomfort. So people can enjoy the creamy, delicious taste of dairy that they love without worrying that the milk is going to mess with them.
Pretty cool, right? When the lovely folks at LACTAID® reached out to tell me about their current No More #DairyEnvy campaign, I immediately jumped at the chance to partner with them.
The No More #DairyEnvy campaign is committed to helping those with dairy sensitivity savor the full joy of dairy without unwanted discomfort. To help combat Dairy Envy in 2016, LACTAID® is partnering with Milk Bar – the dessert empire founded by James Beard award-winning pastry chef, Christina Tosi – to create treats made with LACTAID® so that those who are sensitive to dairy can enjoy their signature sweets.
This is the first in a series of 4 recipes I’ll be sharing with you guys over the next several months that are made with LACTAID® products! Do you have to be lactose-intolerant to enjoy these recipes? Nope! But they might make it a little easier to enjoy dessert with a friend or loved one who is dairy sensitive.
Valentine’s Day is fast approaching and we all know dessert is pretty much necessary for our love day celebrations, right? But choosing that dessert is always the hardest part!
A lot of people go the chocolate route, but milk chocolate can cause tummy troubles for dairy-sensitive folks as well, so I went a different route.
I made you bread pudding.
And I added peanut butter.
And then I topped it pretty red raspberries.
It’s like pb&j in dessert form.
And it’s delicious.
Here’s how you make it:
That’s all there is to it! This makes the perfect amount to for two to enjoy on Valentine’s day and then again the next night 🙂
I have received information and materials from JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary the makers of LACTAID®. The opinions stated are my own. This is a sponsored post.
Peanut Butter Bread Pudding with Smashed Raspberries
Made with just a few simple ingredients, this Peanut Butter Bread Pudding is not overly sweet, full of flavor and makes just enough to feed 3-4 people for dessert!
- 4 cups cubed bread (I used French bread cut into fairly small cubes)
- 1.5 cups LACTAID® 2% Milk
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1.5 cups frozen rasberries
- In a large bowl, combine bread, 2 eggs and 1 cup LACTAID® Milk and mix until well combined.
- In a small saucepan, combine remaining milk, brown sugar, peanut butter, vanilla and cinnamon.
- Stir over medium heat until sugar is dissolved.
- Pour over bread mixture and stir well.
- Scoop into loaf pan lined with parchment paper.
- Bake at 350 degrees F for 30 minutes.
- In same saucepan, heat raspberries, smashing with a fork until thawed. (Or place in a microwave-safe bowl and defrost, then smash with fork to make sauce).
- Serve warm, topped with smashed raspberries.