Transfer ice cream to mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours.
Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides. Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with 3 tablespoons sugar and set aside.
Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croutons.
Recipe courtesy of Sunny Anderson, 2009