Bread pudding has only gotten MORE delicious with this sweet and savory recipe twist. Made with peanut butter and jelly, we get a wonderful breakfast or dessert that the whole family can enjoy.
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!
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. See these 20 Bread Pudding Recipes for more inspiration.
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.
Why This Recipe Works
- It's frugal. Leftover bread crust that you would have tossed? Repurposed into a dish the whole family will love.
- 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!
Jump to:
🥘 Ingredients
For the Bread Pudding, You Will Need:
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).
Butter- Adding in a little melted butter will give us a richer taste.
Eggs- This is the binding agent and will help the bread pudding to puff up as it bakes.
Milk- To moisten the dish and give us that custard-like center we look for.
Sugars- To give this pudding sweetness and depth of flavor, you'll want to use a combination of granulated sugar and brown sugar.
Vanilla- This is a flavor enhancer.
Salt- This is a natural flavor enhancer, but if using salted butter, you can omit it.
Peanut butter- I recommend using creamy peanut butter but you can use chunky if desired.
For the Glaze, You Will Need:
Butter- This will give the glaze a richer taste.
Vanilla- This is a flavor enhancer.
Powdered sugar- This is the base of the glaze and is what makes it nice and sweet.
Milk- You can use water if desired, but this will help to thin down the powdered sugar to a smooth glaze-like consistency.
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.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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- 8x8 Baking Dish (or 2 quart casserole dish)
- Whisk
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
🔪 Instructions
Check out how to make Peanut Butter and Jelly Bread Pudding with these simple step-by-step 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!
🧾 Substitutions
Bread. You can use anything from sandwich crusts to leftover toast, bread ends, burger buns, etc.
Fun Tip- 1 hamburger bun or hotdog bun (top and bottom half) are 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.
🍴 Recipe Tips
If you are unsure of doneness, make sure the internal temperature has reached at least 160 degrees F. The inside texture should be custard-like but 160F means that the eggs are cooked and you can consume safely.
Make sure the egg mixture is mixed well enough that there are no streaks of unmixed egg white. If needed a blender or electric mixer works great for this.
You can adjust the sweetness in this dish to make it sweeter or less sweet. I find that it is a perfect balance as-is but you can choose to adjust to your tastes.
🍳 Reheating
I like to reheat a single serving of this bread pudding at a time in the microwave on a microwave safe plate for about 1.5 minutes. Larger pieces may take longer to warm thoroughly and different microwaves will vary.
⏲️ Make Ahead Instructions
You can prep this dish the night before and leave it covered in the baking dish until morning. Place it on the counter as the oven preheats and then bake as directed.
You can freeze baked bread pudding for up to 4 months if in a well sealed container (at least a few layers of foil. Make sure sauce has not been added before freezing.
👩🏻🍳 Storage
Keep your bread pudding well covered and stored in the fridge for 3-5 days. Reheat again before serving or enjoy it chilled.
💭 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.
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 great breakfast recipes to check out soon
- 25 Christmas Breakfast Ideas
- Air Fryer Frozen French Toast Sticks
- Chocolate Chip Muffins
- French Toast Kabobs
📖 Recipe
Peanut Butter and Jelly Bread Pudding
Equipment
- 8x8 Baking Dish (or 2 quart casserole dish)
Ingredients
- 6 cups Bread crusts, cubed ($0.88)
- 2-4 Tablespoons Butter, melted ($0.36)
- 3 large Eggs, beaten ($0.32)
- 2 cups Milk ($0.38)
- ¼ cup Granulated sugar ($0.05)
- ¼ cup Brown sugar ($0.04)
- 1 teaspoon Vanilla extract ($0.02)
- ¼ teaspoon Salt ($0.02)
- ½ cup Creamy Peanut Butter ($0.42)
Glaze
- 2 Tablespoons Butter, melted ($0.18)
- 1 teaspoon Vanilla extract ($0.02)
- ⅔ cups Powdered sugar ($0.04)
- 1 teaspoon Milk or water ($0.01)
- 2 Tablespoons Strawberry Jam ($0.22)
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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