Peanut Butter and Jam Bread Pudding

I really like classic combination of salty peanut butter and sweet jam. I try not to eat peanut butter and jam sandwiches because unfortunately once I start, I cannot stop. One, two, three sandwiches is never enough and although my brain knows the limit, my stomach doesn't. So, I rarely allow myself to have this simple and tasty treat. Almost a year ago I saw this recipe on a food network show and I instantly knew that I had to make it. Finally, a few weeks ago I got around to baking this delicious bread pudding for breakfast. It tasted really good, like a warm peanut butter and jam sandwich with custard. This custard, however, was also something that bothered me a little bit in this dessert. The top crusty layer of the dish was divine, whereas the custard was... well... custardy. I think that next time I'll take a bigger dish and pour the mixture in single layer so that there's less custard bits and more crunchy parts. I used soy milk in this pudding but it can be made with whole milk instead.


recipe adapted from an episode of Fresh with Anna Olson

for 6-8 servings

  • Unsalted butter- 3 tablespoons
  • Peanut butter- 2/3 cup
  • Soy milk at room temperature- 1-3/4 cup
  • Eggs at room temperature- 3 large
  • Sugar - 1/3 cup
  • Vanilla extract- 1 teaspoon
  • Cubed baguette - 6 cups
  • Raspberry jam or other fruit jam- 2/3 cup

- Preheat oven to 350°F (180C).
- Melt butter and brush pan with some of it.
- Add peanut butter to remaining melted butter and heat over low heat until fluid.
- Remove from heat and whisk in soy milk, then whisk in eggs, sugar and vanilla.
- Toss mixture with diced bread and let sit 10 minutes.
- Spoon mixture into prepared pan and dollop jam over bread, pressing in slightly to incorporate just a touch.
- Place pan in a larger dish and fill it with an inch of hot tap water.
- Bake for about 50 minutes, until golden on top and set.
- Let pudding sit for at least 30 minutes before serving.
- Pudding can be served warm or chilled.

- As I mentioned above, I think it would taste better in a bigger dish with bread cubes spread in an even layer.
- Also, one more cup of bread would be fine to add to this amount of custard.
- The result is intensely peanut-buttery.
- The pudding tastes better the next day reheated.

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Posted on March 29, 2010 and filed under Recipe.