Peanut Butter and Jelly Bread Pudding

peanut butter jelly bread pudding with jars of strawberry jelly and peanut butter in the background.

5 from 2 votes

Peanut Butter and Jelly Bread Pudding

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.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 263kcal

Author: Nicole Durham

Cost: Recipe $3.40 / Serving $0.43

Equipment

8x8 Baking Dish (or 2 quart casserole dish)
Whisk
Mixing Bowls
Measuring Cups
Measuring Spoons

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)

US Customary - Metric

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.

Nutrition