PB&J Bread Pudding, Made by Melis
WORDS: Melissa Tsai
For some this may come as a huge shock, but I’ve never had a PB&J sandwich until college. My only explanation is... no wait, I have no explanation for how I grew up under a rock. I clearly remember eating peanut butter sandwiches and jelly sandwiches (separately) as a child. Needless to say, when I first discovered the marriage of peanut butter and fruit jam between two slices of bread, I was hooked. I practically lived off of PB&J’s during my undergrad years.
So, it was an obvious choice when I was thinking of making a new type of bread pudding the other day. I’m not saying raisins and rum sauce aren't great, but sometimes you just want something different... yet familiar. What I thought was a good idea turned out to be a great idea.
PB&J Bread Pudding
serves 1: for 4 servings, use 2 eggs and quadruple the other ingredients
ingredients:
• peanut butter
• grape jelly
• 2 slices of white bread
• 1 egg yolk
• ¼ cup cream
• 1 tbsp milk
• 2 tsp sugar
• ½ tsp vanilla extract
• coarse sugar, for decorating
directions:
1. Preheat oven to 325 degrees F.
2. Spread peanut butter on one side of a slice of bread. Spread jelly on one side of the other slice of bread. Sandwich together and trim the edges using a serrated knife. Then cut the sandwich into ½” cubes. Place cubes into a ramekin.
3. Mix together the egg yolk, cream, milk, vanilla extract, and sugar. Pour over the bread cubes. Let the mixture sit for 10 minutes to allow the liquids to absorb into the bread. Sprinkle coarse sugar over the ramekin.
4. Bake in the oven for 30 minutes or until the top starts to brown. Remove bread pudding from oven and allow to cool for 10 minutes. Serve warm.
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