PB & J Bread Pudding

Doesn't that sound good?

PB & J sandwiches are the quintessential childhood snack.  Why not take that perfect comfort food and turn it into a dessert?  That is exactly what Clean Eating Magazine did! They nailed this recipe too!

The flavors in this recipes are sublte which is in my opinion the best way to put a twist on a classic dish.  All our guests smiled though as we enjoyed this dessert!

 

Another great factor in this dessert is that it can be prepared ahead of time.  I did all the steps in the morning prior to baking the pudding.  Then allowed the it to come up to room temperature for 30 minutes and baked as directed. 

PB & J Bread Pudding

adapted Clean Eating: Classic Comfort Foods

cooking spray

6 day-old thick slices of whole wheat bread

2 cups of 1% milk

4 large eggs

1/4 cup plus 2 TBS of agave nectar

1/3 cup of natural peanut butter

2 cups of raspberries (fresh or frozen, thawed)

Preheat oven to 350degrees. Coat an 8" square nonstick baking dish with cooking spray and add bread. 

In a large bowl, combine the milk, eggs, 1/4 cup of agave nectar and peanut butter.  Beat with an electric mixer for 1-2 minutes until well combined.  Pour the mixture over the bread then gently push down to ensure the bread absorbed the mixture.  Transfer to the oven and bake for 45 minutes until golden brown.

In a small saucepan, combine the raspberries with the remaining 2 TBS of agave nectar and 1 TBS of water.  Cook over medium heat for 3-5 minutes to allow the berries to breakdown. 

Spoon 1/4 cup of the raspberry sauce over each serving of the bread pudding.  Enjoy!