Peanut Butter & Jam Bread Pudding

A childhood favorite goes glam! We maintain the essence of your playground PB & J, transforming it into a sophisticated dessert with just 178 calories per serving.

Photo: Edward Pond

By Marianne Wren

Serves: 8
Hands-on time: 15 minutes
Total time: 1 hour

INGREDIENTS:

• Olive oil cooking spray
• 6 day-old thick slices country wheat or whole-wheat bread, cubed
• 2 cups 1% milk
• 4 large eggs
• 1/4 cup plus 2 tbsp organic evaporated cane juice, divided
• 1/4 cup natural unsalted peanut butter, room temperature
• 2 cups fresh raspberries

INSTRUCTIONS:

1. Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray and add bread.
2. In a large bowl, combine milk, eggs, 1/4 cup cane juice and peanut butter, beating with an electric hand mixer until well combined, 1 to 2 minutes. Pour mixture evenly over top of bread, spreading and pushing down with a fork to ensure bread is completely covered. Transfer to oven and bake until golden, about 45 minutes.
3. Meanwhile, in a medium saucepan, combine raspberries, remaining 2 tbsp cane juice and 1 tbsp water. Place on medium heat and cook until raspberries release liquid and break down into a sauce, 3 to 5 minutes. Serve over top of bread mixture, dividing evenly.

Nutrients per serving (4-inch x 2 1/4-inch piece and 1/4 cup sauce): Calories: 178, Total Fat: 6 g, Sat. Fat: 2 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 22 g, Fiber: 4 g, Sugars: 12 g, Protein: 9.5 g, Sodium: 171 mg, Cholesterol: 110 mg

TIPS:

Frozen raspberries can also be used if they’re 100% berries and not frozen in or sweetened with juice. Thaw, if frozen. If you plan on making this recipe, allow yourself one full day to dry out your bread
!