Peanut butter and jelly sandwiches are a staple in the American lunchbox, but with this recipe you can enjoy the same flavors in a rich, satisfying bread pudding. If you’re feeling extra adventurous, just go ahead and eat this dessert as your lunch.
When I was first creating this recipe, I thought about doing a peanut butter and jelly cake, but it kept getting too complicated. This bread pudding is so simple and easy that it makes the cake idea look silly.
As a personal side note, I could eat the peanut butter sauce straight, so make sure to make a little extra to satisfy that sweet tooth.
Peanut Butter Sauce
Ingredients
Instructions
Save about 1/3 cup of the milk mixture from the bread pudding recipe.
Add sugar, peanut butter and heavy cream. Whisk until thick and boiling, then cool.
Peanut Butter and Jelly Bread Pudding
Ingredients
Instructions
Heat milk, sugar, peanut butter, salt and butter in a small saucepan. Whisk until peanut butter and butter are melted.
In a separate bowl, mix diced strawberries and jelly.
Cut brioche buns in 2-inch cubes. Fill half of the pan with the cubes. #spoontip: Brioche is pretty hard to find, so if you can’t find it, just use thick stale bread instead.
Drizzle strawberry mixture on top of the bread cubes.
Add another layer of bread cubes and the strawberry mixture.
Pour most of the peanut butter milk mixture on top of the bread and strawberries. Save some of the milk mixture for the peanut butter sauce below.
Bake for 30 minutes. Drizzle the peanut butter sauce on top and add a cut strawberry for garnish.