Peanut Butter and Jelly Bread Crust Pudding – a delicious recipe with milk, eggs, peanut butter, sugar, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F.
2
Lightly butter a 13 by-9-inch baking pan.
3
Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
4
Pour into a large bowl, then whisk in the remaining 2 cups milk.
5
Stir in the bread and set aside to soak for about 10 minutes.
6
Pour this mixture into the prepared baking pan.
7
Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon.
8
Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm and let cool.
9
Cut into squares to serve.
824
kcal
Calories
52
g
Fat
51
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups whole milk, 6 large eggs, at room temperature, 1 cup creamy peanut butter, ½ cup sugar, and more.
Yes, Peanut Butter and Jelly Bread Crust Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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