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