PB&J Bread Pudding
- Servings: 10
- Course: Dessert
Once upon a time, cooks relied on bread puddings to turn leftover bread into tempting dessert. That's why it's okay if your bread is a little dry because it will soak up the liquid even better. Recipes that capture that gooey factor with flair, like this dessert that borrows its flavors from peanut butter and jelly sandwiches, call out for a slow cooker liner. The slow cooker liner saves the time and frustration of soaking and scrubbing the slow cooker bowl after the meal. Cool slow cooker completely; remove the empty liner and discard. It's win-win.
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- 10 cubed Italian or French bread
- 4 eggs
- 1 cup creamy peanut butter
- 2 1/2 cups milk
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 cup strawberry jam
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 5- or 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Generously coat slow cooker liner with nonstick cooking spray. Place bread in lined slow cooker bowl.
In a large bowl, lightly whisk eggs, then whisk in peanut butter until well blended. Whisk in milk, sugar, vanilla and salt. Pour over bread in slow cooker bowl. Press down bread until submerged in liquid. Place spoonfuls of the jam in and around the bread mixture, pushing them in with a spoon. Cover and cook on HIGH for about 2 1/2 to 3 hours or until internal temperature reaches 160 degrees F. on an instant-read thermometer.
Remove lid and cook an additional 15 minutes. Cool slightly before serving.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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