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Peanut Butter
Breakfast Bread Pudding
Ingredients:
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup JIF® Extra Crunchy Peanut Butter
- 6 slices bread (stale bread works well in this recipe too)
- 1/2 cup raisins
- Crisco® No-Stick Cooking Spray
Yogurt and fruit if desired.
Directions:
Heat the oven to 350°F. Whisk eggs in large bowl until light and frothy.
Add milk, sugar, vanilla extract, and ground cinnamon and whisk until well combined.
Add peanut butter and whisk until well combined.
Cut or tear the bread into about 1-inch squares and add to peanut butter mixture.
Add the raisins and gently stir to mix well.
Spray an 8" x 8" baking pan with cooking spray and pour in the bread mixture.
Bake about 25 minutes until the mixture is set and the top is golden brown.
Remove from the oven and place on a baking rack to cool.
Serve warm and spoon into bowls and top with yogurt and fruit if desired.
Serves 9
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