Peanut Butter And Jelly Bread Pudding Food

WARM PEANUT BUTTER AND JELLY BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F. Grease an 11 by 7-inch baking dish.
• Put the cubed bread on a large cookie sheet and bake it until lightly toasted, about 10 to 12 minutes. Remove the bread from the oven and set aside.
• In a large bowl, whisk together 3 cups of the milk and the 4 eggs until well incorporated. Add the toasted bread.
• In a medium-sized saucepan, over medium heat, heat the remaining 1 cup of milk, sugar, vanilla and peanut butter until the peanut butter melts and the mixture is smooth. Combine the peanut butter mixture with the bread mixture and stir well until evenly distributed. Put the bread pudding into the baking dish and sprinkle with 3/4 cup of the crushed peanuts. Let sit for 1 hour.
• Put in the oven and bake until dry and toasty, about 20 minutes. Remove the pudding from the oven and let cool. Brush with the grape jelly and garnish with a sprinkle of the remaining peanuts. Cut into squares and arrange on small dessert plates.

PEANUT BUTTER BREAD PUDDING

Steps:

• Butter an 11x7-inch baking dish. Heat oven to 350 F.
• Put torn bread into a medium bowl.
• In a bowl, whisk 3 cups of milk with the 4 eggs and vanilla; pour over the bread, stirring to blend.
• In a saucepan, combine peanut butter, the remaining 1 cup milk, and sugars. Heat the mixture over medium heat until peanut butter is melted and the mixture is smooth.
• Blend the peanut butter mixture into the bread mixture.
• Add mini chocolate chips, if desired.
• Pour into the prepared baking dish; bake for 45 to 55 minutes, or until set.
• Serve with a chocolate sauce or raspberry sauce .

PEANUT BUTTER AND JELLY BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350°F. Spread 8 slices of bread with about 1 tablespoon peanut butter, and the other 8 slices of bread with about 1 tablespoon jam. Form into 8 PB&J sandwiches, and cut each sandwich into 4 equal cubes. Arrange the sandwich cubes into a greased 9x7-inch baking dish. In a large bowl, whisk together heavy cream, milk, sugar, eggs, and vanilla extract. Pour the cream mixture evenly over the bread, making sure to splash all of the bread with the cream mixture. Bake for 35-45 minutes, or until the custard is set, and the edges of the bread pudding are golden brown. Sprinkle with powdered sugar, and serve warm. Enjoy!

PEANUT BUTTER BREAKFAST BREAD PUDDING

Steps:

• HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
• BREAK eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed.
• CUT or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan.
• BAKE until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool.
• SERVE warm, spooned into bowls and topped with fruit yogurt.

PEANUT BUTTER AND JELLY BREAD PUDDING

Steps:

• Preheat oven to 400ºF.
• Lightly coat a 9x9" baking dish with cooking spray.
• Using the bread, peanut butter and jam/jelly, make 4 sandwiches.
• Cut each sandwich into quarters, then cut each quarter into 4 more pieces.
• Arrange the pieces in the baking pan. They should be slightly jumbled.
• If using, scatter the chocolate chips or dried fruit among the sandwich pieces.
• In a medium bowl, whisk together the eggs, milk and pumpkin pie spice (or cinnamon).
• Pour the egg mixture over the sandwich pieces.
• Press the bread gently with a fork to help it absorb the liquid.
• Bake for 20-25 min, or until egg is nearly set.
• Remove the pan from the oven, and scatter the top of the pudding with the sugar.
• Increase the oven to broil, and cook until the sugar on top begins to caramelize, about 1 minute Watch it closely to prevent burning.
• Serve drizzled with maple syrup.

PEANUT BUTTER BREAD PUDDING

Steps:

• Place the milk, sugar, and vanilla beans into a heavy pot and bring to a boil. Turn off immediately and let the milk steep with the vanilla beans for 30 minutes. Whisk the yolks until smooth and slowly temper your hot-milk mixture into them, whisking continuously. Immediately pour the cream into the mix and put into an ice bath until cool.
• With a standing mixer or by hand, mix the peanut butter and honey together until homogenous. Reserve 1/2 cup of this mix to be heated and served as a sauce with the pudding.
• Assembling the pudding:
• Place sliced bread in a 8x10 Pyrex or metal pan that has been lined with a piece of parchment paper to cover bottom of pan. Spread on top 1/2 of the peanut butter mix and then 1 cup of strawberry jam. Place another layer of the bread on top of the jam and then repeat the layers. Finish with a final layer of bread and press down firmly on the top of the bread to make sure that the pudding is totally "together." Pour 8 cups of the custard over the top of the pudding as follows: To ensure that the entire pudding gets saturated, poke holes with a knife or a wooden skewer through the top of the pudding. Pour 2 cups of the custard on top and let that soak in for 10 minutes. Then pour 2 more cups, allow it to soak in, and repeat process until all the custard has been used. Allow it to sit in the refrigerator for a few hours or overnight. This will help to produce a uniform pudding, i.e., all the pieces equally saturated.
• Baking the pudding:
• When ready to bake, preheat the oven to 350°F and cover the pudding with a piece of foil that has been lightly buttered. Place the pudding into a water bath so that the water reaches halfway up the side of the pan. Bake for 1 hour and then check to make sure the pudding is fully set - a finger pressed into the middle of the pudding should come away dry without any custard on it. If it isn't set, bake for another 10 minutes and check again. Remove the foil and continue baking for another 20 minutes so that the top has a lovely brown, crunchy crust.
• Remove from the oven and the water bath and refrigerate until cool. Run a sharp knife around the edges of the pudding, place a pan over the top of it, and quickly invert it. Cut it into 8 slices and invert them so that the crust is on top.
• Serving the pudding
• Before serving, preheat the oven to 400°F and place the pieces of pudding in the oven to warm for 5 minutes. Place warmed pudding directly onto a plate that has been drizzled with the warm peanut butter mixture and warmed strawberry jam. Serve immediately. Can be served with a dollop of whipped cream or just a dash of confectioner's sugar.

PEANUT BUTTER AND JELLY BREAD

Steps:

• Beat the egg. Remove 1 tbsp of egg and set aside for glazing the loaf later. Chop half the peanuts and set aside.
• In a medium bowl, combine the flours, salt, yeast and remaining egg. In a blend, combine water and peanut butter and process until smooth. Immediately add this to the flour and stir with a wooden spoon or your hand until it forms a wet, sticky dough without lumps. Add whole peanuts and stir until evenly distributed. Cover with a linen towel and let stand at room temperature until dough is more than doubled in size and pocked with bubbles, at least 12 hours.
• Sprinkle the dough with flour and scrape out onto a floured work surface. Pat and pull the dough into a rectangle, 8 inches by 12, with the long side facing you.
• Spread the jam evenly across the surface, leaving a 1" border all around. Fold 1/3 of the rectangle over, lifting from the edge further away from you. Fold over towards you a second time, forming a three-layered roll with the seam towards you. Pinch the seam shut and tuck the ends under to contain the jam.
• Lightly spray a large loaf pan with non-stick spray. Sprinkle half the chopped peanuts in the bottom of the pan, then lay the roll into the pan, seam side down. Sprinkle the remaining chopped peanuts on top. Cover with a linen towel and let rise until doubled, about 1 hour. When poked, it should hold the impression; if it springs back, wait another 15 minutes.
• Preheat oven to 450°F for at least 15 minutes (time it to match the rise). Brush the loaf with the reserved egg. Bake until golden, about 75 minutes. If the peanuts start to get too dark, cover loosely with foil. When done, invert pan onto a baking rack then turn loaf right side up to cool.

PEANUT BUTTER PUDDING PIE

Steps:

• In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.

PEANUT BUTTER & JAM PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the berries into a large saucepan with the jam, and heat gently for about 5 mins until just starting to turn saucy. Spoon some of the liquid into a small bowl and mix with the cornflour. Stir the cornflour mixture into the fruit mixture in the pan, and simmer for 2 mins. Pour into the base of a baking dish (ours was 18 x 25cm), then set aside.
• Beat the butter and sugar together in a stand mixer, or using an electric whisk, for 5 mins until pale and fluffy. Add the eggs, one at a time, beating between each addition, then the vanilla, flour and peanut butter, beating briefly to combine. Stir in the milk to loosen the mixture. Carefully spoon the batter into the dish over the berries, then smooth the surface gently with the back of a spoon and scatter over the nuts. Bake for 45-50 mins. Leave to cool for 10 mins before serving warm with vanilla ice cream or custard.