PB frosting

Kathleen's Peanut Butter Icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. 

Aunt Jane's Bread Pudding

½ stick softened butter (not melted) to grease pan

1 quart hot milk (heat in microwave or on stove)

4 lg. eggs

2 cups sugar

2 tablespoons flour

½ c light corn syrup

½ tablespoon vanilla

½ loaf stale French bread, cut into 1 inch squares (do not use sliced bread.  Trust me)

½ cup raisins

½ cup crushed pineapples

½ cup whipping cream

½ cup sugar

½ stick butter

Preheat oven to 357*.  Spread ½ stick softened butter in a 9x13 pan (coat sides and bottom)

Mix eggs, sugar, flour, syrup, and vanilla.

Add hot milk.

Stir in raisins and pineapple.

Add bread and let soak 20 minutes.

Pour into pan and bake for 25 minutes.

 Remove and cool for 10 minutes. 

Turn oven to 425* while it is cooling.

Pour whipping cream over the top of the pudding. 

Sprinkle on the ½ cup of sugar.

Top with small pats of the butter all over the top of the pudding.

Return to oven and bake for 10-15 minutes, but not more then 15 minutes.

Enjoy!