Warm Peanut Butter and Jelly Bread Pudding


·         1/2 loaf cubed day-old challah bread

·         4 cups milk, divided

·         4 eggs

·         1 cup sugar

·         1 tablespoon vanilla extract

·         1 cup peanut butter

·         1 cup crushed roasted, salted peanuts, divided

·         3/4 cup grape jelly, melted, for topping


Preheat oven to 325 degrees F. Grease an 11 by 7-inch baking dish.

Put the cubed bread on a large cookie sheet and bake it until lightly toasted, about 10 to 12 minutes. Remove the bread from the oven and set aside.

In a large bowl, whisk together 3 cups of the milk and the 4 eggs until well incorporated. Add the toasted bread.

In a medium-sized saucepan, over medium heat, heat the remaining 1 cup of milk, sugar, vanilla and peanut butter until the peanut butter melts and the mixture is smooth. Combine the peanut butter mixture with the bread mixture and stir well until evenly distributed. Put the bread pudding into the baking dish and sprinkle with 3/4 cup of the crushed peanuts. Let sit for 1 hour.

Put in the oven and bake until dry and toasty, about 20 minutes. Remove the pudding from the oven and let cool. Brush with the grape jelly and garnish with a sprinkle of the remaining peanuts. Cut into squares and arrange on small dessert plates.

1 comment (Add your own)

1. Fetty wrote:
Hahaha! Wow, well did you grease your pan first?? ALways a must in bankig EXCEPT when making an Angel FOod, thats just about the pnly time you wouldnt grease a bankig pan!! But as for the doneness of it, yes this one is tricky because its hard to tell. The top looks done and the centers not always.45 minutes sounds right, and Im sure it was fabulous, but nect time if yout think it was a bit moist let it go another 10 minutesI like to look for the slight puff of the whole thing, hard to explain, but it sort of starts to souffle up alittle bit, this tells me the eggs are definitely done! Thanks for watching Crumb Boss TV!!!

Thu, April 26, 2012 @ 11:52 PM

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