Name: Challah Bread Pudding with Peanut Butter and Jelly
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Whole milk - 2 cups; Creamy peanut butter - 1 cup; White sugar, divided - 1 cup; Eggs, beaten - 6 large; Vanilla extract - 2 teaspoons; Salt - ½ teaspoon; Cubed challah bread - 8 cups; Small strawberries - 1 pound; Butter - 1 tablespoon; Strawberry preserves, divided - 1 (12 ounce) jar; Chopped roasted peanuts - 2 tablespoons

Ingredients for - Challah Bread Pudding with Peanut Butter and Jelly

1. Whole milk 2 cups

2. Creamy peanut butter 1 cup

3. White sugar, divided 1 cup

4. Eggs, beaten 6 large

5. Vanilla extract 2 teaspoons

6. Salt ½ teaspoon

7. Cubed challah bread 8 cups

8. Small strawberries 1 pound

9. Butter 1 tablespoon

10. Strawberry preserves, divided 1 (12 ounce) jar

11. Chopped roasted peanuts 2 tablespoons

How to cook deliciously - Challah Bread Pudding with Peanut Butter and Jelly

1 . Stage

Whisk milk and peanut butter together in a large bowl until fully incorporated. Whisk in 3/4 cup sugar, beaten eggs, vanilla extract, and salt. Add bread cubes and toss to coat. Cover and refrigerate for 20 minutes, stirring once after 10 minutes.

2 . Stage

Meanwhile, quarter strawberries and toss with remaining 1/4 cup sugar in a medium bowl. Let sit, stirring occasionally, until ready to use.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spread butter in a 9x13-inch (or 3-quart) baking dish.

4 . Stage

Transfer 2/3 of the bread mixture to the prepared dish; spread in an even layer. Dollop 1/2 of the preserves over top in small spoonfuls. Scatter 1/2 of the sliced strawberries and juices over top. Top with remaining bread mixture and remaining strawberries and juices. Cover with foil.

5 . Stage

Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes longer.

6 . Stage

Remove from the oven and immediately spread remaining preserves over top. Let rest for 5 minutes, then sprinkle with peanuts and serve.