PB&J Bread Pudding
Yields: 6-8 servings
  • 7 cups challah bread, cut into 1-inch cubes
  • 2⅔ cups half-and-half
  • ½ cup unsalted butter
  • ¾ cup creamy peanut butter
  • ⅔ cup firmly packed light brown sugar
  • ⅓ cup granulated sugar
  • 3 large eggs, lightly beaten
  • ½ cup grape jelly, divided
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°. Grease an 8×8-inch glass or ceramic baking dish with cooking spray.
  2. In a large bowl, toss together bread cubes and half-and-half. Let stand at room temperature while proceeding.
  3. In a large saucepan, melt butter over medium heat. Whisk in peanut butter. Add sugars, whisking until combined. Remove from heat; slowly whisk in beaten eggs. Pour over bread mixture, gently folding to combine. Spoon half of bread mixture into prepared dish.
  4. In a small bowl, whisk jelly until smooth. Randomly drop half of jelly by 1 tablespoonfuls over bread mixture. Top with remaining bread mixture, and repeat process with remaining jelly. Cover with foil.
  5. Bake for 50 minutes. Uncover and bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes more. Serve warm or at room temperature. Garnish with confectioners’ sugar, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/pbj-bread-pudding/