Emily Tucker

Pintertest: Peanut Butter & Jelly Bread Pudding

Emily Tucker2 Comments

I've been saving bread crust all this week... kinda sounds weird when you read it. 

Well at least its to make bread pudding

Had you met me 2 and a half years ago, I would never have done this. Certain desserts just freak me out a little (i.e. rice pudding & formerly bread pudding). So I would not have touched bread pudding with a ten foot pole, but then I had the most delicious bread pudding on our cruise and was converted as a bread pudding lover. 

A new personal fave is the Croissant Bread Pudding at La Boulange Cafes

Photo from Foodgawker

For August I pinned

Peanut Butter & Jelly Bread Pudding

Looks pretty awesome but I think mine looks better! 

Recipe is modified by me


  • 2 cups milk

  • 3 large eggs, at room temperature

  • 1/2 cup creamy peanut butter

  • 1/4 cup sugar

  • 1/2 tablespoon vanilla extract

  • dash of salt

  • 1/2 cup of your favorite jelly, jam, or preserves (I used mixed berry)

  • 4 cups coarsely chopped bread crust, from 1 loaf white bread (or the same amount of day-old bread)

  • Unsalted butter, for greasing pan

  • brown sugar for sprinkling on top


Preheat the oven to 350 degrees F. Lightly butter a 8 by-8-inch baking pan.

Put 1 cup milk, the eggs, peanut butter, sugar, vanilla, and salt into a bowl and mix until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture. Then whisk in the remaining 1 cup of milk. Stir in the bread and set aside to soak for about 10 minutes. Pour this mixture into the prepared baking pan. Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm. Halfway through sprinkle brown sugar on top. Broil for about one minute before pulling it out of oven. Let cool. Cut into squares to serve & enjoy!

-xo emily

Go link up your Pintertests too!