Fluffernutter Bread Pudding
15 - 16 oz french bread (or your favoritebread), crust removed, and cut into1" cubes6 eggs1/2 c sugar4 c half-and-half 1/2 tsp salt2 tsp vanilla1/2 c butter, melted1 1/2 c peanut butter7 oz jar Marshmallow Fluff Preheat the oven to 300F. Add thecubed bread to a sheet pan and bakefor 10 minutes. Do not allow the breadto brown. This dries out the bread sothe custard readily absorbs into the bread. After you pull the cubed bread out of the oven, let them coolfor about 5 minutes.While the bread is drying out, combine the eggs and sugar and whisk aggressively for about a minute.Add the half-and-half, salt, and vanilla and whisk to combine. Set aside.In a microwave-safe bowl, combine the butter, peanut butter, and Marshmallow Fluff. Microwave themixture for about 60 seconds then whisk until thoroughly combined. Heat the mixture for another 45seconds or until the mixture is thin and free of any lumps after being whisked. Slowly whisk the hotmixture into with the bowl with the half-and-half. Whisk until smooth. The peanut butter will leach outa little bit but don't worry about it.Transfer the dried bread cubes into the custard mixture and stir to combine. Increase the oventemperature to 325F. Gently stir the bread every minute or so for 5 minutes to ensure the custard isbeing absorbed evenly. Stir the mixture one final time then pour the bread mixture into a 4-quartcasserole dish that has been sprayed with cooking spray. Allow the mixture to rest for 5 additionalminutes without stirring. After 5 minutes, use the back of a spoon to push down the bread to give it onemore dunk before baking. Bake for about 50 minutes or until a knife inserted in the middle comes outrelatively clean. Let the pudding rest for at least 15 minutes (preferably 30 minutes) before serving. Itshould be served warm but not hot. If desired, drizzle with a some Peanut Butter Glaze (recipe follows).