Although this bread can easily be enjoyed via a healthy turkey sandwich, a hearty grilled cheese, or a delicious slice of cinnamon toast, I opted to use my loaf for a twist on an American classic- the PB&J.
Gourmet sandwiches may come and go, but a good ole fashioned Peanut Butter and Jelly will get me every time... especially on 100% Whole Wheat Bread.
Another thing I love? bread pudding.
So when I got the fancy idea to combine the two, I just knew it would be good.
Peanut Butter & Jelly Bread Pudding Cups
Oven: 350 Bake time: 20-25 minutes
Makes 10-12 individual cups
1/2 cup whole milk
1/2 cup half and half
2 eggs
1/2 cup peanut butter, warmed
1/2 cup brown sugar
1 tsp vanilla
1/2 cup grape or strawberry jelly
6-8 slices of Nature's Pride bread, cubed (I got about 2 muffins for every slice of bread)
Preheat the oven to 350. Spray muffin pan with cooking spray.
Cut bread into small pieces or cubes, fill each muffin cup.
In a small bowl, microwave jelly for about 20 seconds or until it becomes liquid.
Pour 1 or 2 spoonfuls of liquified jelly over each muffin cup of bread and set aside.
In a large bowl, whisk whole milk, half and half, eggs, brown sugar and vanilla.
In a small bowl microwave peanut butter for about 20 seconds.
Slowly add warmed peanut butter to milk mixture and whisk until well blended.
Pour about 1/4 cup of peanut butter mixture over each cup of bread.
Gently press bread cubes down into muffin pan, making sure they soak up all the peanut butter mixture.
Fill a large baking dish with about an inch of water to create a water bath.
Place muffin pan inside baking dish and transfer to oven.
Bake for 20-25 minutes or until no liquid appears when the top of the bread pudding is gently pressed.
Remove muffin pan from water bath and allow to set/cool for about 15-20 minutes.
Remove bread puddings from pan and serve with a sprinkle of powdered sugar.
Happy Baking!
