Peanut Butter and Jelly Bread Pudding

Bread is one of the great loves of my life. I could eat bread for every meal and be so happy. Dessert is another one of the great loves of my life. Combine bread and dessert and I don't need anything else. So, obviously, I love bread pudding. This Peanut Butter and Jelly Bread Pudding is like a grown-up version of a PB and J Sandwich.

I have just recently started making bread pudding and I always thought it was much harder than it really is. Like, its pieces of bread and some warmed up milk, basically. Okay, a little bit more actually goes into making it, but it is not hard. At all.

This Peanut Butter and Jelly Bread Pudding has a raspberry preserve custard and is topped with a creamy peanut butter glaze. I kept all of the flavors subtle, but distinguishable, so feel free to pump up the preserves or peanut butter if you really want to be hit in the mouth with flavor!

Also, I am a creature of habit and buy the same things over and over at the grocery store. I have recently been pushing myself out of my grocery comfort zone and trying different products. I've found so many new things that I love (like the Watkins 1868 Maple Extract I used in these scones). I'm officially adding the Wilkin & Sons Tiptree Sweet Tip Raspberry Preserves to this list! It has a great raspberry flavor and was not overly sweet. I'll be checking out more from this brand on my next shopping trip!

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Peanut Butter and Jelly Bread Pudding

1. Preheat your oven to 350 degrees (F). Spray 4 ramekins or 1 large ramekin with non-stick spray and set aside. I used 1 of these from World Market for mine.
2. In a small saucepan (this is my favorite small saucepan) combine the milk, butter, vanilla, preserves, sugar, and salt. Place over low heat.
3. Heat until the butter melts. Whisk (this is my favorite whisk) until preserves are fully combined. Allow to cool slightly.
4. Cut the bread into chunks no larger than 1 inch and fill the prepared ramekins with the bread.
5. Add the eggs to the cooled milk and whisk until fully combined. Pour the mixture over the bread, it should come up about ¾ of the way to the top.
6. Place the ramekins on a baking sheet (this is my favorite baking sheet) and bake for 25-30 minutes or until the custard is only slightly jiggly and the bread is well browned.
7. Remove from oven and allow to cool.

Peanut Butter Glaze

1. In a small saucepan combine the peanut butter, powdered sugar, and milk.
2. Place over low heat and whisk until fully combined and smooth.
3. If the glaze is too thick add more milk. If the glaze is too thin add more powdered sugar.
4. Drizzle the glaze over the bread pudding.

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