Peanut Butter Breakfast Bread Pudding Recipes
PEANUT BUTTER BREAD
Slices of this yummy peanut butter bread are great spread with grape jelly. Kids will ask for it along with a big glass of milk for an after-school snack. -Linda Muir, Big Lake, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and peanut butter until smooth; stir into flour mixture just until combined. Pour into a greased 8x4-in. loaf pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. If desired, serve with jelly.
Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER BREAD PUDDING
Traditional bread pudding gets a new twist in this deliciously different dessert from Sharon Paddock of Wauchula, Florida. "With both chocolate chips and peanut butter, this bread pudding does not taste light," she assures. "And it's so comforting!"
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the milk, pudding mix and vanilla for 2 minutes or until smooth. Add peanut butter; mix well. Add the remaining ingredients; mix gently to combine. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until set. Cool for 5 minutes on a wire rack before cutting.
Nutrition Facts : Calories 234 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 557mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
BREAKFAST BREAD PUDDING
Eli, from Scottsdale, AZ, says winning our America's Best Kid Cooks Contest takes him one step closer to his dream of becoming a chef and owning his own restaurant. The 7-year-old loves making breakfast, so creating a bacon, egg and cheese bread pudding was a no-brainer. "We make this on a Sunday afternoon and bake it Monday morning so my brother and I can have a filling breakfast during the school week," he says.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
- While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.
PEANUT BUTTER BREAKFAST BREAD PUDDING
This delicious bread pudding is especially decadent with the addition of crunchy peanut butter.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Spray an 8 x 8 inch baking pan with no-stick cooking spray.
- Break eggs into a large bowl. Whisk until well combined. Add milk, sugar, vanilla, and ground cinnamon. Whisk until well combined. Add peanut butter. Whisk until well combined.
- Cut or tear the bread into about 1-inch squares and add to the bowl. Add the raisins and gently stir to mix well. Pour the bread mixture into prepared baking pan.
- Bake about 25 minutes until the mixture is set and the top is golden brown. Remove from the oven and place on a baking rack to cool.
- Serve warm, spooned into bowls and topped with fruit yogurt.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 74.9 g, Cholesterol 96.6 mg, Fat 20.8 g, Fiber 4 g, Protein 16.9 g, SaturatedFat 4.6 g, Sodium 451.7 mg, Sugar 49 g
PEANUT BUTTER BREAKFAST BREAD PUDDING
This delicious bread pudding is especially decadent with the addition of crunchy peanut butter.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Spray an 8 x 8 inch baking pan with no-stick cooking spray.
- Break eggs into a large bowl. Whisk until well combined. Add milk, sugar, vanilla, and ground cinnamon. Whisk until well combined. Add peanut butter. Whisk until well combined.
- Cut or tear the bread into about 1-inch squares and add to the bowl. Add the raisins and gently stir to mix well. Pour the bread mixture into prepared baking pan.
- Bake about 25 minutes until the mixture is set and the top is golden brown. Remove from the oven and place on a baking rack to cool.
- Serve warm, spooned into bowls and topped with fruit yogurt.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 74.9 g, Cholesterol 96.6 mg, Fat 20.8 g, Fiber 4 g, Protein 16.9 g, SaturatedFat 4.6 g, Sodium 451.7 mg, Sugar 49 g
PEANUT BUTTER BREAKFAST BREAD PUDDING
Make and share this Peanut Butter Breakfast Bread Pudding recipe from Food.com.
Provided by Kats Mom
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Spray an 8 x 8-inch baking pan with non-stick cooking spray.
- Break eggs into a large bowl; whisk until well combined.
- Add milk, sugar, vanilla and cinnamon; whisk until well combined.
- Add peanut butter; whisk until well mixed.
- Cut or tear bread into 1-inch squares and add to bowl.
- Add raisins and gently stir to mix well.
- Pour bread mixture into prepared baking pan.
- Bake until the mixture is set and the top is golden brown (about 25 minutes).
- Remove from oven and place on a baking rack to cool.
- Serve warm.
Nutrition Facts : Calories 501.4, Fat 21, SaturatedFat 4.4, Cholesterol 110, Sodium 464.3, Carbohydrate 67.5, Fiber 4.5, Sugar 40.4, Protein 15.3
PEANUT BUTTER AND JELLY BREAD PUDDING
This was in our local paper and sounds divine!!! Being the peanut butter and jelly lovers that we are, I can't wait to make this!! A great end to a chilly evening!!
Provided by SkinnyMinnie
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Lightly coat a 9x9" baking dish with cooking spray.
- Using the bread, peanut butter and jam/jelly, make 4 sandwiches.
- Cut each sandwich into quarters, then cut each quarter into 4 more pieces.
- Arrange the pieces in the baking pan. They should be slightly jumbled.
- If using, scatter the chocolate chips or dried fruit among the sandwich pieces.
- In a medium bowl, whisk together the eggs, milk and pumpkin pie spice (or cinnamon).
- Pour the egg mixture over the sandwich pieces.
- Press the bread gently with a fork to help it absorb the liquid.
- Bake for 20-25 min, or until egg is nearly set.
- Remove the pan from the oven, and scatter the top of the pudding with the sugar.
- Increase the oven to broil, and cook until the sugar on top begins to caramelize, about 1 minute Watch it closely to prevent burning.
- Serve drizzled with maple syrup.
Nutrition Facts : Calories 578, Fat 29.3, SaturatedFat 8.6, Cholesterol 281.5, Sodium 596.9, Carbohydrate 58.5, Fiber 6, Sugar 22.6, Protein 25.5
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