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.
Publish date:
Peanut Butter & Jam Bread Pudding

Peanut Butter & Jam Bread Pudding

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


  • 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


  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


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!