Peanut Butter Breakfast Bread Pudding

Peanut Butter Breakfast Bread Pudding

5

"This delicious bread pudding is especially decadent with the addition of crunchy peanut butter."
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Ingredients

50 m servings 533 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 74.9g
  • 24%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 350 degrees F. Spray an 8 x 8 inch baking pan with no-stick cooking spray.
  2. Break eggs into a large bowl. Whisk until well combined. Add milk, sugar, vanilla, and ground cinnamon. Whisk until well combined. Add peanut butter. Whisk until well combined.
  3. Cut or tear the bread into about 1-inch squares and add to the bowl. Add the raisins and gently stir to mix well. Pour the bread mixture into prepared baking pan.
  4. Bake about 25 minutes until the mixture is set and the top is golden brown. Remove from the oven and place on a baking rack to cool.
  5. Serve warm, spooned into bowls and topped with fruit yogurt.

Reviews

5

Very interesting recipe. I used real peanut butter instead of Jif so I thought I might have to add more sugar but it came out fine without the extra sugar. I also used real butter instead of the...

Used nutty bread (flax and sunflower seed) and peanut butter with flax seeds too. Deliciously nutty. Almost too sweet, will try cutting back a bit on the sugar.

I hate to break a string of nice ratings, but this did not turn out well. I adore bread pudding and thought a PB version would be heavenly. Unfortunately it came out very bland tasting. PB doesn...

Great taste! I changed the sugar to !/4 cup agave syrup, and added another 1/2 cup milk (I used soy milk). This was sweet without being too sweet. If I hadn't added the extra milk, it would h...

I really liked this. I used blackberry yogurt so it tasted like a peanut butter and blackberry jam sandwich. I omitted the raisins because I don't like raisins.