Challah Bread Pudding with Peanut Butter and Jelly

Delicious served warm or cold, this challah bread pudding has all the comforts and tastes of a peanut butter and jelly sandwich, but in dessert form!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 416 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 tablespoon butter
• 1 cup creamy peanut butter
• 2 cups whole milk
• 1 cup white sugar, divided
• 6 large eggs, beaten
• 8 cups cubed challah bread
• 1 pound small strawberries
• 1 (12 ounce) jar strawberry preserves, divided
• 2 tablespoons chopped roasted peanuts
• 0.5 teaspoon salt

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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