Best Peanut Butter Bread Pudding Recipes

CHALLAH BREAD PUDDING WITH PEANUT BUTTER AND JELLY

Steps:

• Whisk milk and peanut butter together in a large bowl until fully incorporated. Whisk in 3/4 cup sugar, beaten eggs, vanilla extract, and salt. Add bread cubes and toss to coat. Cover and refrigerate for 20 minutes, stirring once after 10 minutes.
• Meanwhile, quarter strawberries and toss with remaining 1/4 cup sugar in a medium bowl. Let sit, stirring occasionally, until ready to use.
• Preheat the oven to 350 degrees F (175 degrees C). Spread butter in a 9x13-inch (or 3-quart) baking dish.
• Transfer 2/3 of the bread mixture to the prepared dish; spread in an even layer. Dollop 1/2 of the preserves over top in small spoonfuls. Scatter 1/2 of the sliced strawberries and juices over top. Top with remaining bread mixture and remaining strawberries and juices. Cover with foil.
• Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes longer.
• Remove from the oven and immediately spread remaining preserves over top. Let rest for 5 minutes, then sprinkle with peanuts and serve.

WARM PEANUT BUTTER AND JELLY BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F. Grease an 11 by 7-inch baking dish.
• Put the cubed bread on a large cookie sheet and bake it until lightly toasted, about 10 to 12 minutes. Remove the bread from the oven and set aside.
• In a large bowl, whisk together 3 cups of the milk and the 4 eggs until well incorporated. Add the toasted bread.
• In a medium-sized saucepan, over medium heat, heat the remaining 1 cup of milk, sugar, vanilla and peanut butter until the peanut butter melts and the mixture is smooth. Combine the peanut butter mixture with the bread mixture and stir well until evenly distributed. Put the bread pudding into the baking dish and sprinkle with 3/4 cup of the crushed peanuts. Let sit for 1 hour.
• Put in the oven and bake until dry and toasty, about 20 minutes. Remove the pudding from the oven and let cool. Brush with the grape jelly and garnish with a sprinkle of the remaining peanuts. Cut into squares and arrange on small dessert plates.

BANANA BREAD PUDDING WITH PEANUT BUTTER DRIZZLE

Steps:

• In large bowl, beat eggs, egg yolk, granulated sugar, 1 1/2 cups milk, the whipping cream, vanilla and cinnamon with whisk. Stir in 3 cups of the banana bread cubes. Let stand 20 minutes.
• Heat oven to 325°F. Grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray. Pour banana bread mixture into baking dish. Top with remaining 1 cup banana bread cubes; sprinkle with cinnamon-sugar.
• Bake 55 to 65 minutes or until puffed and golden (center will not be completely set). Cool 5 minutes. Meanwhile, in small bowl, mix peanut butter, 1 tablespoon milk and the powdered sugar. Drizzle over hot bread pudding. Serve immediately.

PEANUT BUTTER AND JELLY BREAD PUDDING

Steps:

• 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.

CHOCOLATE -PEANUT BUTTER BREAD PUDDING

Steps:

• 1. Spray a 3 1/2 -quart baking dish with nonstick cooking spray.
• 2. Place half of bread cubes in prepared baking dish. Top evenly with half of chocolate-covered peanut butter cups and half of chopped chocolate. Place remaining bread cubes over chocolate top with remaining chocolate-covered peanut butter cups and remaining chopped chocolate. In a large bowl, whisk eggs until smooth, Add milk, cream, sugar, brown sugar, and vanilla; whisk until combined, pour over chocolate in prepared pan. Press down bread with back of a wooden spoon. let stand for 30 minutes. Preheat oven to 325'F Bake pudding for 1 hour and 40 to 50 minutes or until a wooden pick inserted in center comes out clean.Cover pudding with aluminum foil halfway through baking to prevent excess browing. Serve warm with Peanut Butter Sauce. PEANUT BUTTER SAUCE 1 (12ounce) can evaporated milk 3/4 cup firmly packed brown sugar 1/2 cup whole milk 2 eggs yolks 1 cup creamy peanut butter 1/4 cup butter 1 teaspoon vanilla extract In a medium saucepan, combine evaporated milk, brown sugar,milk and eggs yolks, whisking until smooth. bring to aboil over medium-high heat; reduce heat and simmer for 7 to 8 min, whisking constantly until thickened. Removefrom heat; whisk in peanuts butter and vanilla until mixture is smooth, Serve warm over pudding.

PEANUT BUTTER BREAKFAST BREAD PUDDING

Steps:

• HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
• 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.
• 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.
• 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.
• SERVE warm, spooned into bowls and topped with fruit yogurt.

CHOCOLATE & PEANUT BUTTER BREAD PUDDING

Steps:

• Heat oven to 350ºF.
• Whisk first 5 ingredients in large bowl until blended. Gradually stir in milk. Add bread; stir to evenly coat. Stir in chocolate.
• Pour into 9-inch square baking dish sprayed with cooking spray.
• Bake 40 min. or until center is set and top is golden brown. Cool.
• Sprinkle with powdered sugar just before serving.

PEANUT BUTTER BREAD PUDDING

Steps:

• In a large bowl, whisk the milk, pudding mix and vanilla for 2 minutes or until smooth. Add peanut butter; mix well. Add the remaining ingredients; mix gently to combine. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until set. Cool for 5 minutes on a wire rack before cutting.

CHOCOLATE BREAD PUDDING W/ PEANUT BUTTER SAUCE

Steps:

• Butter a 10 x 14-inch deep baking dish with 1 tablespoon of the butter and set aside.
• Whisk together the eggs, vanilla, salt, milk, and cream, sugar, cocoa and instant espresso powder in a large bowl until well combined. Add half the chopped chocolate and chips along with the bread and fold to blend thoroughly and bread is moist. Pour into the prepared baking dish. top with remaining chocolate bits.
• Cover with foil and set aside in refrigerate over night.
• Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
• Cool on a wire rack for 20 minutes.
• Peanut Butter Sauce: Melt REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
• Stir in 1/4 teaspoon vanilla extract.
• Cool to room temperature. (yields 1 cup).

PEANUT BUTTER-CHOCOLATE BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Spread cut-side of 1 bread piece with peanut butter; reassemble loaf. Cut into 2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Beat pudding mixes, sugar and milk with whisk 2 min.; pour over bread. Press bread into pudding with back of spoon. Let stand 5 min. Top with chocolate.
• Bake 45 min. or until top is golden brown and center is almost set. Cool slightly. Serve topped with COOL WHIP.

PEANUT BUTTER-BANANA BREAD PUDDING

Steps:

• HEAT oven to 350°F COMBINE bread, bananas and chips in greased 9-inch square baking dish; toss to mix.
• BEAT eggs, milk, sugar and vanilla in medium bowl until blended. POUR over bread mixture.
• BAKE in center of 350°F oven until knife inserted near center comes out clean, 40 to 45 minutes.
• SERVE warm or refrigerate until cold.

PEANUT BUTTER BREAD PUDDING

Steps:

• Place the milk, sugar, and vanilla beans into a heavy pot and bring to a boil. Turn off immediately and let the milk steep with the vanilla beans for 30 minutes. Whisk the yolks until smooth and slowly temper your hot-milk mixture into them, whisking continuously. Immediately pour the cream into the mix and put into an ice bath until cool.
• With a standing mixer or by hand, mix the peanut butter and honey together until homogenous. Reserve 1/2 cup of this mix to be heated and served as a sauce with the pudding.
• Assembling the pudding:
• Place sliced bread in a 8x10 Pyrex or metal pan that has been lined with a piece of parchment paper to cover bottom of pan. Spread on top 1/2 of the peanut butter mix and then 1 cup of strawberry jam. Place another layer of the bread on top of the jam and then repeat the layers. Finish with a final layer of bread and press down firmly on the top of the bread to make sure that the pudding is totally "together." Pour 8 cups of the custard over the top of the pudding as follows: To ensure that the entire pudding gets saturated, poke holes with a knife or a wooden skewer through the top of the pudding. Pour 2 cups of the custard on top and let that soak in for 10 minutes. Then pour 2 more cups, allow it to soak in, and repeat process until all the custard has been used. Allow it to sit in the refrigerator for a few hours or overnight. This will help to produce a uniform pudding, i.e., all the pieces equally saturated.
• Baking the pudding:
• When ready to bake, preheat the oven to 350°F and cover the pudding with a piece of foil that has been lightly buttered. Place the pudding into a water bath so that the water reaches halfway up the side of the pan. Bake for 1 hour and then check to make sure the pudding is fully set - a finger pressed into the middle of the pudding should come away dry without any custard on it. If it isn't set, bake for another 10 minutes and check again. Remove the foil and continue baking for another 20 minutes so that the top has a lovely brown, crunchy crust.
• Remove from the oven and the water bath and refrigerate until cool. Run a sharp knife around the edges of the pudding, place a pan over the top of it, and quickly invert it. Cut it into 8 slices and invert them so that the crust is on top.
• Serving the pudding
• Before serving, preheat the oven to 400°F and place the pieces of pudding in the oven to warm for 5 minutes. Place warmed pudding directly onto a plate that has been drizzled with the warm peanut butter mixture and warmed strawberry jam. Serve immediately. Can be served with a dollop of whipped cream or just a dash of confectioner's sugar.

PEANUT BUTTER BREAD PUDDING WITH COFFEE LIQUEUR SAUCE

Steps:

• Lightly butter 13x9-inch glass or ceramic baking dish.
• In medium saucepan, combine milk and cream. Cook over medium heat until bubbles just begin to appear around edges; remove from heat.
• In large bowl, whisk together eggs, 2 egg yolks, sugar and salt. Slowly add milk mixture, whisking constantly. Whisk in 1/2 cup of the peanut butter and vanilla.
• Spread remaining 1/2 cup peanut butter over one side of the bread slices; arrange in baking dish, peanut butter side up. Pour egg mixture over bread (slices will float).
• Cover and refrigerate 1 hour. Heat oven to 350°F Place baking dish in large roasting pan or broiler pan; pour hot tap water into roasting pan, almost halfway up sides of baking dish. Bake 45 to 55 minutes or until top is puffed and knife inserted in center comes out almost clean. Let stand 30 minutes; serve warm.
• Meanwhile, melt butter in heavy small saucepan over low heat. Stir in brown sugar and liqueur; cook 2 minutes or until brown sugar dissolves. Remove from heat; let stand 1 minute to cool slightly.
• Whisk in 2 beaten egg yolks. Return to low heat; cook 4 to 5 minutes or until mixture coats back of spoon, stirring constantly. Strain through fine sieve, if necessary. Serve warm sauce over pudding.