PB&J Bread Pudding
Servings: 6 to 8

12 thick slices white bread, or more as needed
1 cup peanut butter, either crunchy or smooth
1 cup milk or unsweetened vanilla almond milk
6 large eggs
2 teaspoons vanilla extract
1 teaspoon kosher salt
1/2 cup white sugar or regular Splenda® sweetener, divided
1 small basket strawberries - washed, hulled, and sliced or halved
3/4 cup strawberry preserves or jam (can be sugar-free)
1 tablespoon powdered sugar for dusting, or as needed (optional)

Preheat the oven to 350 degrees F (180 degrees C). Spray a 9x13-inch dish with nonstick buttery spray. Cut the bread into about 1-inch cubes.

Scoop peanut butter into a large bowl and gradually add milk, whisking until fully blended. Whisk in eggs, vanilla, salt, and 1/4 cup sugar. Add bread cubes and gently stir with a spoon or rubber scraper, so that all of the bread cubes are completely coated. It may look mashed, depending on how soft the bread is (this is a good use for stale bread). Cover and refrigerate for about 20 minutes.

Meanwhile, toss strawberries and remaining 1/4 cup sugar together in a bowl. Set aside.

Spoon about 2/3 of the bread mixture into the prepared pan, arranging it in an even layer. Using 1/2 of the strawberry jam, dollop spoonfuls over the top of the bread layer and then spread it over the top. Scatter half the strawberries on top (drizzle over half of any juice in the bowl). Top with remaining bread mixture and strawberries with their juice. Cover the pan with foil.

Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, about 30 to 40 minutes more.

Meanwhile, stir up the remaining jam so that it’s smooth and spreadable.

Remove bread pudding from the oven and immediately spread remaining jam over the top; let rest for about 5 minutes. The jam will form a glaze over the top. Dust with powdered sugar before serving.

Cook’s Note
You can use dairy milk or non-dairy milk. I like unsweetened almond milk.

For bread, you can use 1 (10-ounce) bakery challah or bakery brioche loaf (grocery store versions are often too soft). Up to a 1 pound loaf can be used for the recipe; you should have about 8 packed cups of bread cubes.

Sugar-free jam also works perfectly well in this recipe, and you can substitute regular Splenda for sugar.

Nutrition Facts
Calories 424
Total Carbohydrate 49g Dietary Fiber 4g Total Sugars 35g Protein 14g Total Fat 21g Saturated Fat 4g Cholesterol 142mg Vitamin C 29mg Sodium 414mg Calcium 92mg Iron 2mg Potassium 434mg