Peanut Butter and Jelly Bread Pudding

Peanut Butter and Jelly Bread Pudding made with sourdough bread and homemade custard. Gobs of peanut butter and strawberry jam. PB&J never tasted this good!
Peanut Butter and Jelly Bread Pudding
Peanut Butter and Jelly Bread PuddingPeanut Butter and Jelly Bread Pudding

I’m a big fan of Peanut Butter and Jelly any way I can get it. Late night sandwiches, peanut butter pancakes with jelly breakfast, even Peanut Butter Sandwich Cookies.
Jamming Peanut Butter Sandwich Cookies
So when Festive Foodies announced this #PeanutButterandJellyDay event, I was all in!

pb&j day

Thanks to Kate from Kate’s Recipe Box for hosting our Peanut Butter and Jelly event!

Peanut Butter and Jelly Bread Pudding is super easy to make. All you do is make a peanut butter and jelly sandwich,
Peanut Butter and Jelly Bread Pudding made with sourdough bread and homemade custard. Gobs of peanut butter and strawberry jam. PB&J never tasted this good!
cut it up,
Peanut Butter and Jelly Bread Pudding made with sourdough bread and homemade custard. Gobs of peanut butter and strawberry jam. PB&J never tasted this good!
pour on some custard and bake.
Peanut Butter and Jelly Bread Pudding
Out comes a warm, gooey peanut buttery, sticky jelly smooth custard treat.
The hardest part is choosing which flavor of jelly to use! Me, I’m partial to strawberry.
Peanut Butter and Jelly Bread Pudding

Peanut Butter and Jelly Bread Pudding

Peanut Butter and Jelly Bread Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 to 10 servings

Serving Size: 1 piece

Peanut Butter and Jelly Bread Pudding

Ingredients

  • 2 thick slices sourdough bread
  • 1/2 cup smooth peanut butter
  • 1/2 cup jelly (I used strawberry jam)
  • custard
  • 2 cups milk
  • 3 eggs plus 2 yolks
  • 1/2 cup light brown sugar
  • whipped cream optional
  • cooking spray

Instructions

  • Spray an 8x8-inch baking dish with cooking spray
  • Whisk together milk, eggs, yolks and brown sugar. Set aside.
  • Make sandwich with 1/4 cup peanut butter and 1/4 cup jam. Cut into 1-inch pieces.
  • Place pieces in pan. Pour custard over top. Dot top with remaining peanut butter and jam.
  • Bake at 375 for approximately 30 minutes until custard sets and inserted toothpick comes out clean.
  • Rest 10 minutes before cutting. Serve with whipped cream if desired.

Notes

Refrigerate unused portion. Can be reheated in microwave.

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National Peanut Butter and Jelly Day Recipes

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