A challah bread pudding that has all the flavors and comforts of a PB&J sandwich. tasty whether heated or cold. Take a bite and enjoy alone or with milk, ice cream, or whipped cream!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups whole milk
- 1 cup creamy peanut butter
- 1 cup white sugar, divided
- 6 large eggs, beaten
- 2 teaspoons vanilla extract
- ½ 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
- 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.
- Meanwhile, quarter strawberries and toss with remaining 1/4 cup sugar in a medium bowl. Let sit, stirring occasionally, until ready to use.
- Preheat the oven to 350 degrees F (175 degrees C). Spread butter in a 9×13-inch (or 3-quart) baking dish.
- 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.
- Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes longer.
- Remove from the oven and immediately spread remaining preserves over top. Let rest for 5 minutes, then sprinkle with peanuts and serve.
- You can use brioche or similar bread in place of challah, if you’d like.
Nutrition Facts
| Calories | 416 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 413 mg |
| Sugars | 41 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |