Challah Bread Pudding with Peanut Butter and Jelly
A wonderfully scrumptious challah bread pudding with all the comforts and tastes of a PB&J sandwich. Delicious warm or cold. Enjoy by itself or with milk, ice cream, or whipped cream!
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 2cups whole milk
- 1cup creamy peanut butter
- 1cup white sugar, divided
- 6large eggs, beaten
- 2teaspoons vanilla extract
- ½teaspoon salt
- 8cups cubed challah bread
- 1pound small strawberries
- 1tablespoon butter
- 1(12 ounce) jar strawberry preserves, divided
- 2tablespoons chopped roasted peanuts
Instructions
Step 1
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.Step 2
Meanwhile, quarter strawberries and toss with remaining 1/4 cup sugar in a medium bowl. Let sit, stirring occasionally, until ready to use.Step 3
Preheat the oven to 350 degrees F (175 degrees C). Spread butter in a 9x13-inch (or 3-quart) baking dish.Step 4
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.Step 5
Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes longer.Step 6
Remove from the oven and immediately spread remaining preserves over top. Let rest for 5 minutes, then sprinkle with peanuts and serve.