Peanut Butter Breakfast Bread Pudding

Name: Peanut Butter Breakfast Bread Pudding
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 6 slices bread; 118 milliliters JIF® Extra Crunchy Peanut Butter; 2 larges eggs; 1 teaspoon ground cinnamon; 118 milliliters milk; 118 milliliters raisins; 118 milliliters sugar; 1 teaspoon vanilla extract; 4 servings Yogurt with fruit

Peanut Butter Breakfast Bread Pudding requires around 50 minutes from start to finish. This recipe serves 4. Watching your figure? This lacto ovo vegetarian recipe has 514 calories, 17g of protein, and 22g of fat per serving. If you have raisins, ground cinnamon, eggs, and a few other ingredients on hand, you can make it. It works well as an inexpensive dessert. Peanut Butter Breakfast Bread Pudding, Chocolate and peanut butter chia breakfast pudding, and Apple ‘N Peanut Butter Bread Pudding are very similar to this recipe.

Instructions

Heat oven to 350 degrees F. Spray an 8 x 8 inch baking pan with no-stick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Break eggs into a large bowl.

Ingredients you will need

Egg

Equipment you will use

Bowl

Whisk until well combined.

Equipment you will use

Whisk

Add milk, sugar, vanilla, and ground cinnamon.

Ingredients you will need

Ground Cinnamon

Vanilla

Sugar

Milk

Whisk until well combined.

Equipment you will use

Whisk

Add peanut butter.

Ingredients you will need

Peanut Butter

Whisk until well combined.

Equipment you will use

Whisk

Cut or tear the bread into about 1-inch squares and add to the bowl.

Ingredients you will need

Bread

Equipment you will use

Bowl

Add the raisins and gently stir to mix well.

Ingredients you will need

Raisins

Pour the bread mixture into prepared baking pan.

Ingredients you will need

Bread

Equipment you will use

Baking Pan

Bake about 25 minutes until the mixture is set and the top is golden brown.

Equipment you will use

Oven

Remove from the oven and place on a baking rack to cool.

Equipment you will use

Oven

Serve warm, spooned into bowls and topped with fruit yogurt.

Ingredients you will need

Yogurt

Fruit

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

6slices

bread 118milliliters

JIF® Extra Crunchy Peanut Butter 2larges

eggs 1teaspoon

ground cinnamon 118milliliters

milk 118milliliters

raisins 118milliliters

sugar 1teaspoon

vanilla extract 4servings

Yogurt with fruit

Recommended wine: Madeira, Pedro Ximenez

Bread Pudding works really well with Madeiran and Pedro Ximénez. Pedro Ximénez's sweet, nutty flavor with notes of figs and caramel pair so well with bread pudding. Madeiran is another option - you can even find recipes using madeiran in the bread pudding! One wine you could try is Ashbrook Estate Verdelho. It has 4.4 out of 5 stars and a bottle costs about 21 dollars.

Ashbrook Estate Verdelho

A vibrant, unwooded style of Verdelho with lashings of fruit aromas on the nose marrying with tropical fruit flavors and hints of spice on the palate. The wine stays focused and finishes crisp and dry yet has a powerful and refreshing length that makes this wine the perfect accompaniment to spicy, full flavored dishes. Famous for its natural acidity, this variety ages beautifully. Cellaring for more than five years rewards with complex spice and honeysuckle and developing nutty and toasty characters.