Best Peanut Butter And Jelly Bread Recipes

CHALLAH BREAD PUDDING WITH PEANUT BUTTER AND JELLY

Steps:

• Whisk milk and peanut butter together in a large bowl until fully incorporated. Whisk in 3/4 cup sugar, beaten eggs, vanilla extract, and salt. Add bread cubes and toss to coat. Cover and refrigerate for 20 minutes, stirring once after 10 minutes.
• Meanwhile, quarter strawberries and toss with remaining 1/4 cup sugar in a medium bowl. Let sit, stirring occasionally, until ready to use.
• Preheat the oven to 350 degrees F (175 degrees C). Spread butter in a 9x13-inch (or 3-quart) baking dish.
• Transfer 2/3 of the bread mixture to the prepared dish; spread in an even layer. Dollop 1/2 of the preserves over top in small spoonfuls. Scatter 1/2 of the sliced strawberries and juices over top. Top with remaining bread mixture and remaining strawberries and juices. Cover with foil.
• Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes longer.
• Remove from the oven and immediately spread remaining preserves over top. Let rest for 5 minutes, then sprinkle with peanuts and serve.

WARM PEANUT BUTTER AND JELLY BREAD PUDDING

Steps:

• 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.

PEANUT BUTTER AND JELLY BREAD PUDDING

Steps:

• Preheat oven to 400ºF.
• Lightly coat a 9x9" baking dish with cooking spray.
• Using the bread, peanut butter and jam/jelly, make 4 sandwiches.
• Cut each sandwich into quarters, then cut each quarter into 4 more pieces.
• Arrange the pieces in the baking pan. They should be slightly jumbled.
• If using, scatter the chocolate chips or dried fruit among the sandwich pieces.
• In a medium bowl, whisk together the eggs, milk and pumpkin pie spice (or cinnamon).
• Pour the egg mixture over the sandwich pieces.
• Press the bread gently with a fork to help it absorb the liquid.
• Bake for 20-25 min, or until egg is nearly set.
• Remove the pan from the oven, and scatter the top of the pudding with the sugar.
• Increase the oven to broil, and cook until the sugar on top begins to caramelize, about 1 minute Watch it closely to prevent burning.
• Serve drizzled with maple syrup.

PEANUT BUTTER AND JELLY BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• Select a Sweet, Raisin, or Basic setting. Start.

100% WHOLE WHEAT PEANUT BUTTER AND JELLY BREAD

Steps:

• Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine. Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start.

PEANUT BUTTER AND JELLY BREAD

Steps:

• Beat the egg. Remove 1 tbsp of egg and set aside for glazing the loaf later. Chop half the peanuts and set aside.
• In a medium bowl, combine the flours, salt, yeast and remaining egg. In a blend, combine water and peanut butter and process until smooth. Immediately add this to the flour and stir with a wooden spoon or your hand until it forms a wet, sticky dough without lumps. Add whole peanuts and stir until evenly distributed. Cover with a linen towel and let stand at room temperature until dough is more than doubled in size and pocked with bubbles, at least 12 hours.
• Sprinkle the dough with flour and scrape out onto a floured work surface. Pat and pull the dough into a rectangle, 8 inches by 12, with the long side facing you.
• Spread the jam evenly across the surface, leaving a 1" border all around. Fold 1/3 of the rectangle over, lifting from the edge further away from you. Fold over towards you a second time, forming a three-layered roll with the seam towards you. Pinch the seam shut and tuck the ends under to contain the jam.
• Lightly spray a large loaf pan with non-stick spray. Sprinkle half the chopped peanuts in the bottom of the pan, then lay the roll into the pan, seam side down. Sprinkle the remaining chopped peanuts on top. Cover with a linen towel and let rise until doubled, about 1 hour. When poked, it should hold the impression; if it springs back, wait another 15 minutes.
• Preheat oven to 450°F for at least 15 minutes (time it to match the rise). Brush the loaf with the reserved egg. Bake until golden, about 75 minutes. If the peanuts start to get too dark, cover loosely with foil. When done, invert pan onto a baking rack then turn loaf right side up to cool.

PEANUT BUTTER AND JELLY BREAD ABM

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the machine's manufacturer. Select a Sweet, Raisin, or Basic setting. Start.

PEANUT BUTTER AND JELLY BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush a 9-by-5-by-3-inch loaf pan with butter.
• Sift the flour, baking soda and salt into a medium bowl. Add the peanut butter and mix to combine. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
• In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in 1/2 cup of the peanuts.
• Add two-thirds of the batter to the prepared pan. Spread 1/2 cup of the strawberry preserves over the batter, making sure to leave a 1/2-inch border between the preserves and the sides of the loaf pan. Spread the remaining batter over the layer of preserves.
• Bake until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack. After it has cooled a bit but is still warm, spread the remaining 1/4 cup strawberry preserves over the top. Sprinkle with the remaining 1/4 cup chopped peanuts. Let cool completely before slicing and serving.