Peanut Butter Breakfast Bread Pudding

Peanut Butter Breakfast Bread Pudding

5 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Recipe by  Jif®

“This delicious bread pudding is especially decadent with the addition of crunchy peanut butter.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat oven to 350 degrees F. Spray an 8 x 8 inch baking pan with no-stick cooking spray.
  2. Break eggs into a large bowl. Whisk until well combined. Add milk, sugar, vanilla, and ground cinnamon. Whisk until well combined. Add peanut butter. Whisk until well combined.
  3. Cut or tear the bread into about 1-inch squares and add to the bowl. Add the raisins and gently stir to mix well. Pour the bread mixture into prepared baking pan.
  4. Bake about 25 minutes until the mixture is set and the top is golden brown. Remove from the oven and place on a baking rack to cool.
  5. Serve warm, spooned into bowls and topped with fruit yogurt.

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Reviews (5)

Rate This Recipe
Shana
5

Shana

Used nutty bread (flax and sunflower seed) and peanut butter with flax seeds too. Deliciously nutty. Almost too sweet, will try cutting back a bit on the sugar.

Chris
5

Chris

Very interesting recipe. I used real peanut butter instead of Jif so I thought I might have to add more sugar but it came out fine without the extra sugar. I also used real butter instead of the cooking spray. I deleted the raisins because I don't care for raisins. A very unique and tasty recipe.

BITKIT
4

BITKIT

I hate to break a string of nice ratings, but this did not turn out well. I adore bread pudding and thought a PB version would be heavenly. Unfortunately it came out very bland tasting. PB doesn't always make a dessert better, and I often forget that. I ended up serving this with some fruit compote to make it edible.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 533 cal
  • 27%
  • Fat
  • 20.8 g
  • 32%
  • Carbs
  • 74.9 g
  • 24%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

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