Challah Bread Pudding with Peanut Butter and Jelly
Description
Delicious served warm or cold, this challah bread pudding has all the comforts and tastes of a peanut butter and jelly sandwich, but in dessert form!
Ingredients
•
2 cups whole milk
•
1 cup creamy peanut butter
•
1 cup white sugar, divided
•
6 large eggs, beaten
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2 teaspoons vanilla extract
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1/2 teaspoon salt
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8 cups cubed challah bread
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1 pound small strawberries
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1 tablespoon butter
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1 (12 ounce) jar strawberry preserves, divided
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2 tablespoons chopped roasted peanuts
Directions
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.
2
Meanwhile, quarter strawberries and toss with remaining 1/4 cup sugar in a medium bowl. Let sit, stirring occasionally, until ready to use.
3
Preheat the oven to 350 degrees F (175 degrees C). Spread butter in a 9x13-inch (or 3-quart) baking dish.
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.
5
Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes longer.
6
Remove from the oven and immediately spread remaining preserves over top. Let rest for 5 minutes, then sprinkle with peanuts and serve.