Peanut Butter and Cherry Bread Pudding
Brandi Evans
9 servings
10 minutes
American
Baking
After making my first ever bread pudding two years ago, I’ve become addicted to them. They are great for dessert and even better for breakfast. This bread pudding is perfect for summer when fresh cherries and berries are in season, but you can swap out the cherries in this for any fruit that you love and make it all year long.
Ingredients
- 8 slices of bread, cubed
- 1 cup fresh cherries, pitted and halved
- 4 eggs
- 1 1/2 cups milk
- 1 tsp vanilla
- 1/3 cup Peanut Butter & Co. The Bee’s Knees
Directions
- Steps: Preheat the oven to 375°F.
- Toss the cubed bread with the pitted and halved cherries and pour into a greased 8×8 baking dish.
- In a medium bowl, whisk the eggs with the milk, vanilla, and Peanut Butter & Co. The Bee’s Knees together.
- Pour the egg mixture over the bread and gently stir everything together, pressing the bread down to make sure that the egg and milk mixture soaks into as much of the bread as possible.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and the center is set.
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