Tuesday, April 3, 2012

PB and J Slow Cooker Bread Pudding

Wanna know how make the world's best bread pudding? Use a slow cooker! I kid you not! I discovered this amazing recipe online and perfected with my infamous twist...peanut butter and jelly! 

George Duran’s PB and J Slow Cooker Bread Pudding


2 ½ cups whole milk
6 large eggs
1 cup creamy Peter Pan peanut butter
1/2 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup of your favorite jelly, jam, or preserves
8 cups coarsely chopped day old bread
PAM non-stick cooking spray


Spray a 6-quart slow cooker with PAM non-stick spray. Place milk, eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, making sure that the peanut butter is thoroughly emulsified into the mixture. Pour into a large bowl and stir in the chopped bread and set aside to soak for about 10 minutes.  Pour half of the mixture into the slow cooker and add half of the jelly in spoonfuls around the bread mixture.  Add the other half of the bread pudding and top with spoonfuls of the remaining jelly.  Cook on low for 3 hours, or until knife comes out clean.

Note: You may need to keep the lid slightly open for the last half hour if there seems to be too much liquid inside the slow cooker. 

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