Guest Blogger: Mama Abigail makes Peanut Butter and Jelly Bread Pudding

02 July 2010 Filed In: bread, Desserts, guest blogger, jam, peanut butter, Soy-free, Vegetarian

The last time Abigail a.k.a. Mamatouille (and her oldest mini-chef son Matthew) blogged for us, they were living in Japan. Over the past year, they have come to America, with a small stint in the midwest with the in-laws to get their thoughts together and then with a more permanent move to Seattle.

Judging by the recipe that Abigail sent over, I am guessing that American life is treating them well.

Abigail sums her recipe up in this way: “You start out with a summer picnic with friends and four kids who are too excited to eat all of their PBJ sandwiches… and end up with a brain-waved bread pudding that no one can resist!”
PBJ bread pudding? Mmmm. The only problem? We are such PBJ fiends over here that we hardly have any leftovers. Guess we are going to have to double our peanut butter sandwich making efforts this weekend so that we can take this special dessert on our July 4th picnic. Be sure and check out this sour cherry jam recipe and this gooseberry jam recipe for homemade versions of the J for this recipe. ‘Tis the season after all. Happy 4th, Yummies, and welcome officially to America, Munday family!

I imagine most of you can pretty easily find all these simple staple ingredients–we lived in Japan for eight years and had access to all this. We’re now hanging out in Seattle full time and the weather here has been in flux and is just now getting warmer, so we ate this warm (or rather, our kiddiewinks inhaled it), but go ahead and fridge it if you like. I think most kids would happily gorge on this no matter the temperature outside or in the pudding pan.

While in Japan I made up a cranberry-lemon bread pudding recipe with a homemade-plum-wine sauce, so I just used that same basic bready pudding idea for this PBJ version.

This makes a modest amount but it goes a long way–I used a 5.5 inch x 6.5 inch (14 cm x 17 cm), 40-oz. (about 1 kg) glass baking dish.

You’ll need:

  • 2 leftover PBJ sandwiches (made on 15-grain organic bread with organic creamy PB and fruit-juice-sweetened blackberry jam)
  • butter for greasing the pan
  • 2 eggs
  • 1 cup milk
  • big handful of raisins
  • cinnamon (this is not an exact science)
  • about 1/4 cup brown sugar
  • splash of vanilla

Mini-chef: Grease the pan with the butter (I always use a paper towel, but whatever your Big Person recommends).

Big person: Chop the PBJ sammies into bite-sized pieces and toss into the pan.

Mini-chef: Scatter some raisins over the bread in the pan. Crack the two eggs into a separate bowl, being careful (with your Big Person) to remove any bits of shell, and then whisk the eggs, adding in the cup of milk, some sprinkles of cinnamon, brown sugar, and a splish-splash of vanilla.

Together: Pour the liquid mixture over the bread pieces and with a spoon, push down any recalcitrant bread cubes rearing their cute little heads above the milky pool.

Bake in a preheated 325F/165C oven for about 30 minutes or so, until the eggs are set and it’s all a bit suntanned.

You could really use whatever bread, PBJ, and dried fruit (instead of raisins) you have on hand. And of course you could make a non-alcoholic sauce for the top if you wish. Brainstorm with your little yummy-beans and see what they come up with!

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