Recipe by SkinnyMinnie
This was in our local paper and sounds divine!!! Being the peanut butter and jelly lovers that we are, I can't wait to make this!! A great end to a chilly evening!!
Top Review by ILuvRecipes
This was quite good. There was a very subtle peanut butter flavor, but we really couldn't taste the jam. I used low sugar jam and I'm not sure if that the problem. It puffed up nicely in the oven. You definitely need to watch when you do the final broiling of the sugar topping. It goes really fast. (I managed to set off my son's smoke detector when I baked this at his house!) We served it hot right out of the oven, but my daughter said she almost liked it better cold the next day. Thanks for posting such a unique bread pudding recipe.
- cooking spray
- 8 slices whole wheat bread
- 1⁄2 cup smooth peanut butter
- 1⁄4 cup jam, any flavor
- 1⁄2 cup dried fruit, your choice (optional)
- 1⁄2 cup chocolate chips (optional)
- 5 eggs
- 2 cups milk
- 1⁄2 teaspoon pumpkin pie spice or 1⁄2 teaspoon cinnamon
- 2 tablespoons sugar
- maple syrup, to serve
Directions See How It's Made
- Preheat oven to 400ºF.
- Lightly coat a 9x9" baking dish with cooking spray.
- Using the bread, peanut butter and jam/jelly, make 4 sandwiches.
- Cut each sandwich into quarters, then cut each quarter into 4 more pieces.
- Arrange the pieces in the baking pan. They should be slightly jumbled.
- If using, scatter the chocolate chips or dried fruit among the sandwich pieces.
- In a medium bowl, whisk together the eggs, milk and pumpkin pie spice (or cinnamon).
- Pour the egg mixture over the sandwich pieces.
- Press the bread gently with a fork to help it absorb the liquid.
- Bake for 20-25 min, or until egg is nearly set.
- Remove the pan from the oven, and scatter the top of the pudding with the sugar.
- Increase the oven to broil, and cook until the sugar on top begins to caramelize, about 1 minute Watch it closely to prevent burning.
- Serve drizzled with maple syrup.