Peanut Butter Breakfast Bread Pudding Recipe

Name: Peanut Butter Breakfast Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crisco(R) Original No-Stick Cooking Spray; 2 large eggs; 1/2 cup milk; 1/2 cup sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 cup Jif(R) Extra Crunchy Peanut Butter; 6 slices bread; 1/2 cup raisins; Yogurt with fruit

Servings: persons

Crisco(R) Original No-Stick Cooking Spray
2 large eggs
1/2 cup milk
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup Jif(R) Extra Crunchy Peanut Butter
6 slices bread
1/2 cup raisins
Yogurt with fruit

1
HEAT oven to 350u00b0 F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
2
BREAK eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed.
3
CUT or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan.
4
BAKE until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool.
5
SERVE warm, spooned into bowls and topped with fruit yogurt.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Crisco(R) Original No-Stick Cooking Spray, 2 large eggs, 1/2 cup milk, 1/2 cup sugar, and more.

Yes, Peanut Butter Breakfast Bread Pudding falls under the Breakfast 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.

Peanut Butter Breakfast Bread Pudding

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