For some people, this may come as a huge shock, but I’ve never had a pb&j sandwich until college. My only explanation of that is... no wait, I have no explanation for how I grew up under a rock. I clearly remember eating peanut butter sandwiches and jelly sandwiches separately as a child. Needless to say, when I first discovered the marriage of peanut butter and fruit jam between two slices of bread, I was hooked. I practically lived off of pb&j’s during my undergraduate years.
And now, pb&j is one of my favorite things to whip up when I’m on the run. So, it was obvious when I was thinking about making a new (kind of) bread pudding the other day. I’m not saying raisins and rum sauce are not great choices but sometimes you just want something different... yet familiar. What I thought was a good idea, turned out to be a great idea.
If you scroll down, you'll notice that this recipe only makes one serving. Recently, I’ve been working on creating a collection of single serving sweet recipes. This idea came about during a dinner party hosted by our friends, Jennie and Thomas. We were talking about the movie, Bridesmaids, specifically the scene where Kristen Wiig’s character makes one single cupcake from scratch. We then questioned why there aren’t recipes out there to guide us to do that exact thing, make one cupcake rather than three dozen. For those of us who love to bake usually start out by loving and wanting to eat the fruits of our labor. But after two or three whoopie pies or blueberry muffins, I’m wondering (stressing about) what the heck I’m going to do with all these leftovers. With a recipe for one serving, that will never be a problem.
pb&j bread pudding
- peanut butter
- grape jelly
- 2 slices of white bread
- 1 egg yolk
- ¼ cup cream
- 1 tbsp milk
- 2 tsp sugar
- ½ tsp vanilla extract
- coarse sugar, for decorating
- Preheat oven to 325 degrees F.
- Spread peanut butter on one side of a slice of bread. Spread jelly on one side of the other slice of bread. Sandwich together and trim the edges using a serrated knife. Then cut the sandwich into ½” cubes. Place cubes into a ramekin.
- Mix together the egg yolk, cream, milk, vanilla extract, and sugar. Pour over the bread cubes. Let the mixture sit for 10 minutes to allow the liquids to absorb into the bread. Sprinkle coarse sugar over the ramekin.
- Bake in the oven for 30 minutes or until the top starts to brown. Remove bread pudding from oven and allow to cool for 10 minutes. Serve warm.