Pb And J Bread Crust Pudding Recipes

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PEANUT BUTTER AND JELLY BREAD CRUST PUDDING



Peanut Butter and Jelly Bread Crust Pudding image

Ham on the Street on the Food Network is one of my favorite shows because it is a twist on common food that we might not think of. Such the case with this recipe. Who'd have ever thought of making a peanut butter and jelly bread pudding? I mean, this is probably the one sandwich I always have the ingredients on hand, it's good raw or grilled, and you can switch the flavor of jam and it's still something that is a comfort food (even though grape is always going to be my favorite with a big glass of ice cold milk!). So, give this recipe a try and please not only your kids, but the adults too. This recipe is posted exactly as written on the Food Network website.

Provided by Redneck Epicurean

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

4 cups whole milk
6 large eggs, at room temperature
1 cup creamy peanut butter
1/2 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup of your favorite jelly, jam or 1 cup preserves
8 cups coarsely chopped bread, crust from 1 (20-ounce)
unsalted butter, for greasing pan

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter a 13 by-9-inch baking pan.
  • Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
  • Pour into a large bowl, then whisk in the remaining 2 cups milk.
  • Stir in the bread and set aside to soak for about 10 minutes.
  • Pour this mixture into the prepared baking pan.
  • Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon.
  • Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm and let cool.
  • Cut into squares to serve.

Nutrition Facts : Calories 575.8, Fat 25.1, SaturatedFat 7, Cholesterol 170.8, Sodium 573.1, Carbohydrate 71.9, Fiber 3.2, Sugar 45.4, Protein 19.5

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