Peanut Butter and Fresh Strawberry Bread Pudding
Serves 1
Directions
- 1Whisk peanut butter and milk in a bowl.
- 2Add eggs, vanilla, salt, and sugar to the mixture and whisk to incorporate.
- 3Add cubed challah bread and stir until the bread is fully coated.
- 4Cover the bowl and refrigerate for 20 minutes.
- 5Macerate sliced fresh strawberries with sugar in a bowl and let sit for 10 to 15 minutes.
- 6Spread about two-thirds of the bread mixture into a casserole dish.
- 7Place dollops of strawberry jam or preserves on the bread layer.
- 8Top with a layer of fresh strawberries.
- 9Add the remaining bread and the rest of the strawberries to the casserole dish.
- 10Cover the dish with foil and bake at 350 degrees for 15 minutes.
- 11Remove the foil and bake for another 30 to 40 minutes.
- 12Spoon the rest of the strawberry jam over the hot bread pudding to form a glaze.
Ingredients
- some peanut butter
- some milk
- 6 eggs
- some vanilla
- some salt
- some sugar
- some challah bread, cubed
- some fresh strawberries, sliced
- 1/4 cup sugar
- some strawberry jam or preserves
Equipment
bowlwhiskspatulacasserole dishfoiloven
Tips
- You can use brioche bread as an alternative to challah bread.
- Finish with a dusting of powdered sugar before serving.
