Peanut Butter & Jelly Bread Pudding
Recipe courtesy of Tiffani Thiessen
1/4 cup unsalted butter, plus more for baking dish
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
- 1 tsp. pure vanilla bean paste or extract
- pinch of salt
- 2 cups whole milk
- 4 large eggs, beaten
1 large brioche, challah or Tuscan break loaf, cut into 1- inch cubes (about 5-6 cups)
1/2 c. strawberry jelly
1/3 c. roasted peanuts, roughly chopped
Confectioner’s sugar for garnish
Butter a 2-quart baking dish
In a medium saucepan, melt butter over medium heat. Whisk peanut butter until full combined. Add sugars, vanilla and salt and whisk until incorporated. Remove from heat. Slowly whisk in milk and beaten eggs.
In a large bowl, place cubed bread and begin to pour liquid over, gently folding it all to coat evenly.
In prepared baking dish, spoon half the bread mixture into dish. Using 1/4 cup of jelly, drop spoonfuls randomly over the first layer of bread. Then evenly sprinkle with half the peanuts. Top remaining bread and add remaining jelly and peanuts. Then cover with plastic wrap and let it set for at least 30 minutes, pressing down on the plastic to ensure all the bread soaks up the liquid.
Preheat oven to 350 degrees.
Once dish has rested, bake in oven for 30-45 minutes, until the custard is set and the edges are nicely browned. Cool slightly and garnish with confectioners sugar, if desired.
Photography by Jen Lover