Bread pudding has only gotten MORE delicious with this sweet and savory recipe twist. This peanut butter and jelly bread pudding is a wonderful breakfast or dessert that the whole family can enjoy.
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What's better than a peanut butter jelly sandwich? A warm peanut butter jelly bread pudding! This recipe is absolute perfection and the best part? It uses up leftover bread crusts or buns! Perfect Reusing Leftover Food created by Peanut Butter Jelly Spider Sandwiches.
We LOVE bread pudding over here and I constantly keep bags of bread end pieces or leftover buns in the freezer so that when I have enough, I can make a dish of bread pudding like my Bread Pudding (with Hamburger Buns).
This Peanut Butter and Jelly Bread Pudding recipe was made using leftover sandwich crusts from my Frozen Peanut Butter and Jelly Sandwiches. So it's even more perfect when some of the crust has pieces of peanut butter or jelly mixed in with it.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"I made this for my book club. I used gluten free hamburger buns and oat milk. I made another pan for my boyfriend and used 12 grain with seeds and nuts bread. I also added half a banana and ¼ teaspoon of homemade chai mix to the egg mixture. Both were a big hit! Thanks for the recipe!"
- Sharon
💛 Why You'll Love This Recipe
- It's frugal. Leftover bread crust that you would have tossed? Repurposed into a dish the whole family will love. Its almost as incredible as my Oreo Bread Pudding! (It's definitely in our top 3 favorites.) Add it to your next $200 Monthly Meal Plan as a breakfast for dinner option.
- It's easy to make. Mix some eggs and peanut butter (plus a few other basic ingredients) and toss them in a pan with bread. Whisk a simple glaze and pour over the top before serving. This recipe is so simple and easy to make you'll come back to it over and over again.
- It's not too sweet. The Peanut Butter and Jelly Bread Pudding is pretty savory and most of the sweetness comes from the glaze, so feel free to reduce the glaze on your servings or add more if you want to adjust the overall sweetness!
- You can even use Sugar Free Strawberry Jam or Sugar Free Blueberry Jam for a less sweet experience that still tastes great.
🛒 Ingredients
Bread crusts- You'll need a good amount of bread for this recipe but you can use anything from sandwich crusts to hamburger buns like in my Bread Pudding (with Hamburger Buns).
Sugars- To give this pudding sweetness and depth of flavor, you'll want to use a combination of granulated sugar and brown sugar.
Peanut butter- I recommend using creamy peanut butter but you can use chunky if desired. If you still have peanut butter leftover, try making some Spicy Peanut Butter Ramen for lunch!
Strawberry Jam- You can use any jam or jelly desired, but strawberry tastes delicious and is easier to blend into a glaze than grape jelly. If you use grape jelly (or any solid jelly) you may wish to microwave it for a few seconds to soften before blending. Or use my Homemade Grape Jelly Recipe, its smooth texture is perfect.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Bread. You can use anything from sandwich crusts to leftover toast, bread ends, burger buns, etc. Even some leftover Sourdough French Toast would work well.
Fun Tip- 1 hamburger bun or hotdog bun (top and bottom half) is about 1 cup in bread cubes, so you will need roughly 6-7 buns in total but can use sandwich bread or other bread as well.
💰 Budget-Friendly Tips
Use leftover or stale bread. Bread pudding is the BEST way to use up stale or slightly dry bread. Day-old, clearance, end-of-loaf pieces, or freezer bread all work perfectly.
Stretch with cheap bread varieties. No need for brioche or challah, plain store-brand white or wheat bread works great once soaked in custard. You can even mix leftover sandwich bread with crust ends.
Use milk instead of cream. Bread pudding doesn't need heavy cream for richness. Whole or 2% milk creates a perfect custard at a fraction of the price.
🥄 Instructions for Peanut Butter and Jelly Bread Pudding
Step 1: Preheat your oven to 350 degrees F and grease the inside of an 8x8 baking dish or a 2 quart sized casserole dish.
Step 2: In a large mixing bowl, combine the melted butter, milk, sugars, eggs, vanilla, salt, and peanut butter.
Step 3: Whisk together until smooth. You want the peanut butter to be well dissolved into the mixture and no large egg white pieces are left in the mix.
Step 4: Add your sandwich crusts or bread cubes to the prepared baking dish.
Step 5: Add your egg mixture over the top of the bread. Press down to coat all of the bread well.
Step 6: Bake in the oven for 40-45 minutes or until a knife can be inserted into the center and come out clean.
Step 7: For the glaze, melt the butter in a small bowl and add in the remaining ingredients.
Step 8: Whisk together until smooth.
Step 9: Drizzle over the top of your warm bread pudding.
Let cool and chill or eat warm (depending on your preferences).
Serve and enjoy!
👩🏻🍳 Expert Tips
- Cooked Properly. To make sure your Peanut Butter and Jelly Bread Pudding is cooked properly, check if it's reached an internal temperature of at least 160°F. The ideal texture resembles custard, indicating the eggs are cooked and safe to consume.
- Tip for blending eggs. Thoroughly blend the egg mixture to eliminate any streaks of unmixed egg white. Consider using a blender or electric mixer for optimal results. Personally, I love using my food processor for this, just like in my Freezer French Toast recipe. Saves me loads of time and gives me perfect results in a snap.
- Adjust the sweetness level according to your preference. While I find the balance to be just right, feel free to make it sweeter or less sweet to suit your taste. It's all about personal preference!
❄️ Storage, Reheating & Make Ahead
Storage: Cover and refrigerate bread pudding for 3-5 days, or freeze baked bread pudding for up to 4 months in a tightly sealed container or wrapped well in foil. Avoid adding glaze before freezing, as it can dissolve during thawing (though flavor remains unaffected).
Reheating: Place a single serving on a microwave-safe plate and heat for about 1½ minutes, adding more time for larger portions. You can also enjoy it chilled straight from the fridge.
Make Ahead: Assemble the bread pudding the night before and chill overnight in a covered baking dish. Before baking, let the dish sit at room temperature while the oven preheats to prevent cracking if using glass. Bake as directed in the recipe.
🥗 Side Dishes or Pairing Ideas
Peanut butter and jelly bread pudding pairs well with fresh fruit like strawberries, bananas, or apples. Add a scoop of ice cream, whipped cream, or Greek yogurt for extra creaminess, or drizzle with warm peanut butter or chocolate sauce. Serve with coffee, milk, or hot cocoa.
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❓ Recipe FAQs
You certainly can, but I often don't. If you want to use stale bread, you can make your fresh bread stale by laying it out in an even layer on a baking sheet for 10 minutes at the lowest oven heat setting. Or leave it out overnight.
This is one of those dishes that can be served either way. A warm bread pudding is comforting, filling, and so delicious, but a cold serving is great on those hot summer days too.
The correct answer is whichever piece of silverware is clean and closest, haha. You can use a spoon or a fork, as long as the bread pudding makes it to your mouth safely.
🍽️ More Recipes You'll Love
- Sourdough Bread PuddingRecipe $1.98 / Serving $0.33
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- Oreo Bread PuddingRecipe $4.95 / Serving $0.62
- Bread Pudding with Hamburger BunsRecipe $3.84 / Serving $0.48
🐝 If you tried this peanut butter and jelly bread pudding, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Peanut Butter and Jelly Bread Pudding
Equipment
- 8x8 Baking Dish (or 2 quart casserole dish)
Ingredients
Bread Pudding
- 2-4 tablespoons unsalted butter, melted - ($0.36)
- 2 cups milk - ($0.40)
- ¼ cup granulated sugar - ($0.09)
- ¼ cup brown sugar - ($0.11)
- 3 large eggs, lightly beaten - ($0.45)
- 1 teaspoon vanilla extract - ($0.03)
- ¼ teaspoon salt - ($0.01)
- ½ cup creamy peanut butter - ($0.40)
- 6 cups bread crusts or bread cubes - ($0.72)
Glaze
- 2 tablespoons unsalted butter, melted - ($0.25)
- 1 teaspoon vanilla extract - ($0.03)
- ⅔ cups powdered sugar - ($0.24)
- 1 teaspoon milk or water - ($0.01)
- 2 tablespoons strawberry jam - ($0.30)
Instructions
- Prep. Preheat oven to 350°F. Grease an 8x8-inch baking dish or 2-quart casserole dish.
- Mix custard. In a large bowl, whisk melted butter, milk, granulated sugar, brown sugar, eggs, vanilla, salt, and peanut butter until smooth and fully combined.
- Assemble. Place bread cubes in the prepared dish. Pour custard mixture evenly over the bread and press gently to ensure all pieces are coated.
- Bake. Bake for 40 to 45 minutes, until the center is set and a knife inserted comes out clean.
- Make glaze. In a small bowl, whisk melted butter, vanilla, powdered sugar, milk or water, and strawberry jam until smooth.
- Finish. Drizzle glaze over warm bread pudding. Serve warm or chilled, as desired.
Notes
- Bread Options. Use sandwich crusts, toast, bread ends, or buns.
- Mixing Tip. Blend custard well to avoid egg white streaks. A blender or mixer works well.
- Food Safety. Internal temperature should reach at least 160°F.
- Make Ahead. Assemble the night before, refrigerate, and bake as directed.
- Storage. Refrigerate leftovers for 3 to 5 days. Freeze baked pudding up to 4 months without glaze. Reheat before serving.
Nutritional Information
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Sharon says
I made this for my book club. I used gluten free hamburger buns and oat milk. I made another pan for my boyfriend and used 12 grain with seeds and nuts bread. I also added half a banana and 1/4 tsp of homemade chai mix to the egg mixture. Both were a big hit! Thanks for the recipe!
Nicole Durham says
Those sound like great additions, glad you liked it