WARM PEANUT BUTTER PUDDING
No offense jelly, but PB has a new partner in yum. Creamy, warm and comfy chocolate pudding and peanut butter topping make for a duo they'll dig into.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk with whisk 2 min.
- Spoon into 4 microwaveable dessert dishes; top with peanut butter.
- Microwave on HIGH 30 sec. or until peanut butter begins to melt and pudding is heated through.
- Top with COOL WHIP.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 26 g, Protein 9 g
CHALLAH BREAD PUDDING WITH PEANUT BUTTER AND JELLY
A wonderfully scrumptious challah bread pudding with all the comforts and tastes of a PB&J sandwich. Delicious warm or cold. Enjoy by itself or with milk, ice cream, or whipped cream!
Provided by GGinVA
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- 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 9x13-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.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 56.5 g, Cholesterol 99.6 mg, Fat 17.2 g, Fiber 2.7 g, Protein 12.3 g, SaturatedFat 4.7 g, Sodium 413.1 mg, Sugar 40.7 g
PEANUT BUTTER BREAKFAST BREAD PUDDING
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
- BREAK eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed.
- CUT or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan.
- BAKE until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool.
- SERVE warm, spooned into bowls and topped with fruit yogurt.
PEANUT BUTTER BREAD PUDDING
Provided by Anna Niederholzer
Categories Dairy Egg Dessert Bake Peanut Fall Honey Jam or Jelly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 4 large or 16 small servings
Number Of Ingredients 11
Steps:
- Place the milk, sugar, and vanilla beans into a heavy pot and bring to a boil. Turn off immediately and let the milk steep with the vanilla beans for 30 minutes. Whisk the yolks until smooth and slowly temper your hot-milk mixture into them, whisking continuously. Immediately pour the cream into the mix and put into an ice bath until cool.
- With a standing mixer or by hand, mix the peanut butter and honey together until homogenous. Reserve 1/2 cup of this mix to be heated and served as a sauce with the pudding.
- Assembling the pudding:
- Place sliced bread in a 8x10 Pyrex or metal pan that has been lined with a piece of parchment paper to cover bottom of pan. Spread on top 1/2 of the peanut butter mix and then 1 cup of strawberry jam. Place another layer of the bread on top of the jam and then repeat the layers. Finish with a final layer of bread and press down firmly on the top of the bread to make sure that the pudding is totally "together." Pour 8 cups of the custard over the top of the pudding as follows: To ensure that the entire pudding gets saturated, poke holes with a knife or a wooden skewer through the top of the pudding. Pour 2 cups of the custard on top and let that soak in for 10 minutes. Then pour 2 more cups, allow it to soak in, and repeat process until all the custard has been used. Allow it to sit in the refrigerator for a few hours or overnight. This will help to produce a uniform pudding, i.e., all the pieces equally saturated.
- Baking the pudding:
- When ready to bake, preheat the oven to 350°F and cover the pudding with a piece of foil that has been lightly buttered. Place the pudding into a water bath so that the water reaches halfway up the side of the pan. Bake for 1 hour and then check to make sure the pudding is fully set - a finger pressed into the middle of the pudding should come away dry without any custard on it. If it isn't set, bake for another 10 minutes and check again. Remove the foil and continue baking for another 20 minutes so that the top has a lovely brown, crunchy crust.
- Remove from the oven and the water bath and refrigerate until cool. Run a sharp knife around the edges of the pudding, place a pan over the top of it, and quickly invert it. Cut it into 8 slices and invert them so that the crust is on top.
- Serving the pudding
- Before serving, preheat the oven to 400°F and place the pieces of pudding in the oven to warm for 5 minutes. Place warmed pudding directly onto a plate that has been drizzled with the warm peanut butter mixture and warmed strawberry jam. Serve immediately. Can be served with a dollop of whipped cream or just a dash of confectioner's sugar.
PEANUT BUTTER AND JELLY BREAD PUDDING
This was in our local paper and sounds divine!!! Being the peanut butter and jelly lovers that we are, I can't wait to make this!! A great end to a chilly evening!!
Provided by SkinnyMinnie
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Lightly coat a 9x9" baking dish with cooking spray.
- Using the bread, peanut butter and jam/jelly, make 4 sandwiches.
- Cut each sandwich into quarters, then cut each quarter into 4 more pieces.
- Arrange the pieces in the baking pan. They should be slightly jumbled.
- If using, scatter the chocolate chips or dried fruit among the sandwich pieces.
- In a medium bowl, whisk together the eggs, milk and pumpkin pie spice (or cinnamon).
- Pour the egg mixture over the sandwich pieces.
- Press the bread gently with a fork to help it absorb the liquid.
- Bake for 20-25 min, or until egg is nearly set.
- Remove the pan from the oven, and scatter the top of the pudding with the sugar.
- Increase the oven to broil, and cook until the sugar on top begins to caramelize, about 1 minute Watch it closely to prevent burning.
- Serve drizzled with maple syrup.
Nutrition Facts : Calories 578, Fat 29.3, SaturatedFat 8.6, Cholesterol 281.5, Sodium 596.9, Carbohydrate 58.5, Fiber 6, Sugar 22.6, Protein 25.5
PEANUT BUTTER AND JELLY BREAD CRUST PUDDING
Ham on the Street on the Food Network is one of my favorite shows because it is a twist on common food that we might not think of. Such the case with this recipe. Who'd have ever thought of making a peanut butter and jelly bread pudding? I mean, this is probably the one sandwich I always have the ingredients on hand, it's good raw or grilled, and you can switch the flavor of jam and it's still something that is a comfort food (even though grape is always going to be my favorite with a big glass of ice cold milk!). So, give this recipe a try and please not only your kids, but the adults too. This recipe is posted exactly as written on the Food Network website.
Provided by Redneck Epicurean
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter a 13 by-9-inch baking pan.
- Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
- Pour into a large bowl, then whisk in the remaining 2 cups milk.
- Stir in the bread and set aside to soak for about 10 minutes.
- Pour this mixture into the prepared baking pan.
- Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon.
- Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm and let cool.
- Cut into squares to serve.
Nutrition Facts : Calories 575.8, Fat 25.1, SaturatedFat 7, Cholesterol 170.8, Sodium 573.1, Carbohydrate 71.9, Fiber 3.2, Sugar 45.4, Protein 19.5
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