Peanut Butter Breakfast Bread Pudding

Peanut Butter Breakfast Bread Pudding

Prep Time 25 min
Cook Time 25 Min
Servings 4
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 cup Jif® Extra Crunchy Peanut Butter
  • 6 slices bread
  • 1/2 cup raisins
  • Yogurt with fruit

Directions

  • Step 1

    HEAT oven to 350ºF. Spray an 8 x 8-inch baking pan with no-stick cooking spray.

  • Step 2

    BREAK eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed.

  • Step 3

    CUT or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan.

  • Step 4

    BAKE until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool.

  • Step 5

    SERVE warm, spooned into bowls and topped with fruit yogurt.

Serving size
(1/4)

  • Calories 530
  • Calories from Fat180g
  • Total Fat 21g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 110mg
  • Sodium 490mg
  • Potassium 0mg
  • Total Carbohydrates 71g
  • Dietary Fiber 5g
  • Sugars 47g
  • Protein 17g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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