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.