Recipe courtesy of Aaron McCargo Jr.
Episode: Sweet Haven
Save Recipe Print
Total:
1 hr 45 min
Prep:
15 min
Inactive:
1 hr
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 325 degrees F. Grease an 11 by 7-inch baking dish.

Put the cubed bread on a large cookie sheet and bake it until lightly toasted, about 10 to 12 minutes. Remove the bread from the oven and set aside.

In a large bowl, whisk together 3 cups of the milk and the 4 eggs until well incorporated. Add the toasted bread.

In a medium-sized saucepan, over medium heat, heat the remaining 1 cup of milk, sugar, vanilla and peanut butter until the peanut butter melts and the mixture is smooth. Combine the peanut butter mixture with the bread mixture and stir well until evenly distributed. Put the bread pudding into the baking dish and sprinkle with 3/4 cup of the crushed peanuts. Let sit for 1 hour.

Put in the oven and bake until dry and toasty, about 20 minutes. Remove the pudding from the oven and let cool. Brush with the grape jelly and garnish with a sprinkle of the remaining peanuts. Cut into squares and arrange on small dessert plates.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Peanut Butter Banana Bread

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Banana Bread

Recipe courtesy of Food Network

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Homemade Peanut Butter

Recipe courtesy of Alton Brown

Chocolate Peanut Butter Globs

Recipe courtesy of Ina Garten

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Banana Bread French Toast with Peanut Butter Mousse

Recipe courtesy of Patrick Connolly

Browse Reviews By Keyword

          Latest Stories