Peanut Butter and Jelly Bread Pudding

This Peanut Butter and Jelly Bread Pudding features a raspberry preserve custard and a peanut butter glaze

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 694kcal

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

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