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.
Recipe: $3.40 | Per Serving: $0.43 | Servings: 8
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 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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🍯 Why This Recipe Works
- 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 bread pudding itself 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
Ingredient Notes:
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.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
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.
🔪 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!
🍴 Recipe Tips
- Cooked Properly. To ensure your French toast 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!
⏲️ Make Ahead Instructions
Prep the Night Before: Chill assembled Peanut Butter and Jelly Bread Pudding covered in a baking dish overnight.
Morning Baking: As the oven preheats, place the chilled dish on the counter. Bake as directed. Allowing it to rest prevents potential glass pan issues.
👩🏻🍳 Storage
Fridge Storage: Cover and refrigerate bread pudding for 3-5 days.
Freezer Storage: Freeze baked bread pudding for up to 4 months in a well-sealed container (multiple layers of foil).
Note: Do not add glaze before freezing. Glaze may dissolve, but it won't affect the taste.
Reheating: Reheat before serving or enjoy chilled.
🍳 Reheating
Single Serving Reheating Place a single serving of bread pudding on a microwave-safe plate. Microwave for about 1.5 minutes.
Note: Larger pieces may require longer heating times. Microwave power levels vary. Adjust accordingly.
💭 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 Delicious Breakfast Recipes
If you tried this peanut butter and jelly bread pudding, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would 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 butter, melted ($0.36)
- 2 cups milk ($0.40)
- ¼ cup granulated sugar ($0.09)
- ¼ cup brown sugar ($0.11)
- 3 large eggs, 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, cubed ($0.72)
Glaze
- 2 Tablespoons 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
- Preheat your oven 350 degrees F and grease the inside of an 8x8 baking dish or a 2 quart sized casserole dish.
- In a large mixing bowl, combine the melted butter, milk, sugars, eggs, vanilla, salt, and peanut butter.
- 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.
- Add your sandwich crusts or bread cubes to the prepared baking dish.
- Add your egg mixture over the top of the bread. Press down to coat all of the bread well.
- Bake in the oven for 40-45 minutes or until a knife can be inserted into the center and come out clean.
- For the glaze, melt the butter in a small bowl and add in the remaining ingredients.
- Whisk together until smooth.
- Drizzle over the top of your warm bread pudding.
- Let cool and chill or eat warm (depending on your preferences).
- Serve and enjoy!
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