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Peanut Butter and Jelly Bread Pudding

Every week during the school year we make and freeze PB&J crust-free sandwiches, but that leaves us with a whole loaf’s worth of bread crusts.

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I hated throwing them away, and my dog could only eat so many of them, so we started repurposing them into this awesome, and super easy and tasty Peanut Butter and Jelly Bread Pudding.

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This is perfect for a weekend meal, or even for a holiday brunch. We even make it sometimes, and then I potion it out for my daughter to take to school for lunch.

It’d be awesome with some pecans or walnuts thrown in for a little extra texture, too.

Peanut Butter and Jelly Bread Pudding Recipe

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Peanut Butter and Jelly Bread Pudding

76e4e19975ef90ce832a5f1314355311?s=30&d=mm&r=gJessica Lynn
Course Breakfast

Ingredients
  

  • 2 leftover loaves of crust
  • 1/2 cup jelly your favorite flavor
  • 6 eggs
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup peanut butter melted

Instructions
 

  • Preheat oven to 350º.
  • Tear up, and put crust scraps in baking dish.
  • Dollop jelly randomly throughout bread.
  • Whisk remaining ingredients in large bowl; pour on top of bread.
  • Bake for 30 minutes.

Use These Tools

I used my Pampered Chef classic Deep Covered Baker—the stoneware keeps it warm and sucks the moisture away from the food so instead of getting mushy the texture starts to crisp up around the edges. Plus, it looks so pretty when you serve it.

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Want to make just half of this recipe with only one loaf’s worth of crust? Check out the Mini Deep Covered Baker. Just like the big one, but cute and smaller—perfect for side dishes or dinner for two.

Other Essentials to help you with this Peanut Butter and Jelly Bread Pudding

Make your own peanut butter and jelly with the Deluxe Cooking Blender (and then watch in amazement as it cleans itself!); get every last bit of PB out of the jar with the Scoop & Spread; whisk your eggs perfectly with this Stainless Steel Whisk; never fret again with the sticky peanut butter, honey, or jelly when you use the Petite Measure-All Cup; everyone needs an awesome mixing bowl, and this Small Batter Bowl does the trick

Would you make this yummy bread pudding?

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Would your family go for this, or do you like more savory breakfast foods?

2 Comments

  1. Exactly what I was looking for! So do you make this right away after making the uncrustables? Or can I save the crust a few days that has the pb&j on it? Thanks!

    1. Hi! You can totally save them. I actually will keep a bag of the crusts in the freezer and add to the freezer-safe bag until it’s full. Then I thaw them (doesn’t take long for them to come to room temp) and make it!

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