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Peanut Butter and Jelly Bread Pudding

This Peanut Butter and Jelly Bread Pudding features a raspberry preserve custard and a peanut butter glaze
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Keyword: bread pudding, jelly, Peanut Butter, raspberry
Servings: 4

Ingredients

For Bread Pudding:

  • 2 cups (454 grams) milk
  • 2 tablespoons (28 grams) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/3 cup (103 grams) raspberry preserves
  • 1/3 cup (66 grams) sugar
  • pinch salt
  • 1/2 loaf sweet bread I used brioche
  • 2 large (100 grams) eggs beaten

For Glaze:

  • 1/3 cup (80 grams) peanut butter
  • 1 tablespoon powdered sugar
  • 3 tablespoons milk

Instructions

For Bread Pudding:

  • 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 3/4 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.

For Glaze:

  • 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.