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Challah Bread Pudding with Peanut Butter and Jelly
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Challah bread pudding with the nostalgic flavors of a peanut butter and jelly sandwich, versatile for any occasion.
Ingredients:
  • 2 cups whole milk
  • 1 cup creamy peanut butter
  • 1 cup white sugar, divided
  • 6 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 0.5 teaspoon salt
  • 8 cups cubed challah bread
  • 1 pound small strawberries
  • 1 tablespoon butter
  • 1 (12 ounce) jar strawberry preserves, divided
  • 2 tablespoons chopped roasted peanuts
Instructions:
  • In a large bowl, vigorously mix together milk and peanut butter until well combined. Whisk in 3/4 cup sugar, beaten eggs, vanilla extract, and salt. Add bread cubes and gently mix until fully coated. Cover and refrigerate for 20 minutes, giving it a stir halfway through.
  • Quarter fresh, juicy strawberries and coat them with the remaining 1/4 cup of sugar in a medium bowl. Allow them to rest, stirring occasionally, until you are ready to use them.
  • Preheat the oven to 350°F (175°C) and generously butter a 9x13-inch baking dish.
  • Spread a generous layer of 2/3 of the bread mixture in the prepared dish. Spoon half of the preserves on top in small dollops. Scatter half of the sliced strawberries and their juices over the preserves. Add the remaining bread mixture and the remaining strawberries and juices on top. Cover with foil before baking.
  • Bake in the preheated oven for 15 minutes. Then uncover and bake for an additional 35-45 minutes until just set.
  • Take out of the oven and promptly spread the remaining preserves on top. Allow it to sit for 5 minutes, then sprinkle with peanuts before serving.

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