WARM PEANUT BUTTER AND JELLY BREAD PUDDING
Provided by Aaron McCargo Jr.
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 8
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 AND JELLY BREAD
Adapted from _My Bread_ by Jim Lahey (of the recipe #194745 fame) as posted by Caroline Russock at Serious Eats. http://bit.ly/bs0RUe
Provided by DrGaellon
Categories Breads
Time 15h15m
Yield 1 1/3 lb, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300.7, Fat 8.8, SaturatedFat 1.5, Cholesterol 26.4, Sodium 210.4, Carbohydrate 47.3, Fiber 2.8, Sugar 6.8, Protein 8.8
PEANUT BUTTER AND JELLY BANANA BREAD
Provided by Food Network
Time 2h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lightly brush a 9-by-5-by-3-inch loaf pan with butter.
- Sift the flour, baking soda and salt into a medium bowl. Add the peanut butter and mix to combine. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
- In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in 1/2 cup of the peanuts.
- Add two-thirds of the batter to the prepared pan. Spread 1/2 cup of the strawberry preserves over the batter, making sure to leave a 1/2-inch border between the preserves and the sides of the loaf pan. Spread the remaining batter over the layer of preserves.
- Bake until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack. After it has cooled a bit but is still warm, spread the remaining 1/4 cup strawberry preserves over the top. Sprinkle with the remaining 1/4 cup chopped peanuts. Let cool completely before slicing and serving.
PEANUT BUTTER AND JELLY BREAD ABM
Easy recipe to make in your bread machine...just be sure to use jelly and not jam (the sugar content is too high in jam and will hinder the success of your bread!). Note cooking time is for the entire cycle on your machine.
Provided by CaliforniaJan
Categories Yeast Breads
Time 3h10m
Yield 1 1 1/2 pound loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order suggested by the machine's manufacturer. Select a Sweet, Raisin, or Basic setting. Start.
Nutrition Facts : Calories 277.2, Fat 9.1, SaturatedFat 1.7, Sodium 298.6, Carbohydrate 43.5, Fiber 3.1, Sugar 11.2, Protein 7.7
PEANUT BUTTER AND JELLY BREAD
Yummmm.. :) I don't even remember where I got the idea for this, but I was on a bread kick for a while and kept inventing. This one was actually a success... I'm thinking of making another loaf tomorrow actually. hehe. Tasty stuff.
Provided by kaze_no_sennyo
Categories Yeast Breads
Time 4h
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat milk and butter in small saucepan until butter melts.
- Cool until warm (about 110 degrees F).
- Mix flour, salt, and vital wheat gluten in a medium bowl and set aside.
- Mix yeast, water, and honey together and let proof.
- Add egg and mix well.
- Then, stir in warmed milk mixture.
- Add 2 cups of the flour mixture to wet ingredients.
- Mix well, then add PB and Jelly.
- Knead in remaining flour, a little at a time until it reaches the right consistency. (you probably won't use all of the leftover flour).
- Lightly oil a large bowl and place the dough ball in the center.
- Cover, and set aside to rise until tripled in bulk (about 2 hours or so I think?).
- Once risen, turn out onto a flat, lightly floured surface, and gently pat into a rectangle shape about 1.5 inches thick and as wide as the loaf pan.
- Spread a layer of jelly over the surface of the dough, and roll it up like a standard loaf bread, tucking the ends under.
- Place in a greased loaf pan, and cover, allowing to rise until doubled in bulk, The surface should be rounded above the rim of the pan.
- Once risen for the second time, adjust your oven racks to the lowest and middle levels.
- Place a roasting pan on the bottom rack.
- Boil 2 cups of water and pour the water into the pan on the bottom rack, quickly placing the loaf pan on the middle rack.
- Bake at 350 degrees F for about 40-50 minutes (until an instant read thermometer reads about 195 degrees.).
- Remove the bread from the pan and allow to cool to room temperature on some parchment paper on a wire rack. (so the jelly doesn't slime up your bakers rack).
- Slice and enjoy! :D.
Nutrition Facts : Calories 178.7, Fat 2.9, SaturatedFat 1.1, Cholesterol 24.9, Sodium 376.7, Carbohydrate 32, Fiber 1.4, Sugar 1.9, Protein 5.7
PEANUT BUTTER AND JELLY BREAD CRUST PUDDING
Ham on the Street on the Food Network is one of my favorite shows because it is a twist on common food that we might not think of. Such the case with this recipe. Who'd have ever thought of making a peanut butter and jelly bread pudding? I mean, this is probably the one sandwich I always have the ingredients on hand, it's good raw or grilled, and you can switch the flavor of jam and it's still something that is a comfort food (even though grape is always going to be my favorite with a big glass of ice cold milk!). So, give this recipe a try and please not only your kids, but the adults too. This recipe is posted exactly as written on the Food Network website.
Provided by Redneck Epicurean
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter a 13 by-9-inch baking pan.
- Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
- Pour into a large bowl, then whisk in the remaining 2 cups milk.
- Stir in the bread and set aside to soak for about 10 minutes.
- Pour this mixture into the prepared baking pan.
- Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon.
- Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm and let cool.
- Cut into squares to serve.
Nutrition Facts : Calories 575.8, Fat 25.1, SaturatedFat 7, Cholesterol 170.8, Sodium 573.1, Carbohydrate 71.9, Fiber 3.2, Sugar 45.4, Protein 19.5
PEANUT BUTTER AND JELLY BREAD PUDDING
This was in our local paper and sounds divine!!! Being the peanut butter and jelly lovers that we are, I can't wait to make this!! A great end to a chilly evening!!
Provided by SkinnyMinnie
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 578, Fat 29.3, SaturatedFat 8.6, Cholesterol 281.5, Sodium 596.9, Carbohydrate 58.5, Fiber 6, Sugar 22.6, Protein 25.5
TRADITIONAL PEANUT BUTTER AND JELLY
Nothing fancy, just a classic. Either smooth or crunch peanut butter is acceptable. Classically, the jelly is either strawberry or grape.
Provided by gourmetmomma
Categories One Dish Meal
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread the peanut butter on one piece of bread.
- Spread the jelly on the other side.
- Put the two pieces of bread together to form a sandwich.
- Toddler adaptation: cut off crusts before serving.
Nutrition Facts : Calories 358.4, Fat 17.8, SaturatedFat 3.6, Sodium 491.6, Carbohydrate 41.4, Fiber 3.3, Sugar 12.3, Protein 11.9
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