It’s peanut butter jelly time.
Peanut butter and jelly is still one of my favorite things. There is nothing more pure and simple and somehow so delicious to me! This vegan peanut butter and jelly bread pudding reminds me of childhood and I can’t get enough! Crusty bread soaked in a vegan peanut butter custard. Then baked and topped with a berry compote made from blackberries and blueberries. This vegan bread pudding served warm is an almost religious experience!
This dessert is perfect to feed a crowd since it is baked in a big casserole dish. It’s also, like, the easiest things to make. Even if you aren’t a baker, this vegan bread pudding is something everyone can make! Just heat all of the custard ingredients in a sauce pan to dissolve the peanut butter and sugar. Pour the custard over chopped up bread. Then bake. It’s as simple as that.
The berry compote is 3 ingredients, blackberries, blueberries and maple syrup. Just heat until the berries burst and get ready to weep from pure joy. I also cut the sugar way down in this recipe in comparison to a classic bread pudding. I used mostly maple syrup and just a little organic cane sugar. Feel free to use natural sugar-free peanut butter as well, to cut down even more.
I don’t know about you guys, but I’m bringing this vegan peanut butter and jelly bread pudding to all festivities for the foreseeable future! Everyone loves it so much, even people who told me they don’t like bread pudding.
Vegan Peanut Butter and Jelly Bread Pudding
Peanut Butter Bread Pudding
- 12 oz.(6-7 cups) Vegan crusty bread, I like to use sourdough or ciabatta
- 3 Cups Non-dairy milk, I used almond milk
- 3/4 Cup Peanut butter, organic or regular
- 1/2 Cup Maple syrup
- 1/4 Cup Organic cane sugar
- 2 Teaspoons Vanilla
- Pinch of Salt
- 1 Cup Blackberries
- 1 Cup Blueberries
- 2 Tablespoons Maple syrup
- Preheat the oven to 350 degrees.
- Next, cut the bread into small cubes and put the bread into a casserole dish sprayed with non-stick spray. I like to use a 9x13 in. dish. If you want a really thick pudding, use a smaller casserole dish.
- Now, in a medium sized sauce pan, heat the non-dairy milk, peanut butter, maple syrup, sugar, vanilla and salt on medium low. Bring to a simmer.
- Whisk the mixture until the peanut butter and sugar have melted and everything is fully combined. Reduce heat to low and simmer for about 2-3 minutes so it is hot and bubbly.
- Then, pour the peanut butter mixture over the bread. Stir it around and make sure the bread is all soaked in the peanut butter mixture. Press the bread down and kind of squish it so it absorbs the liquid. Spread the bread out evenly in the dish. Let it sit for about 5 minutes to make sure all the liquid has soaked through the bread.
- Now, bake the bread pudding at 350 degrees for 30-45 minutes or until the pudding seems pretty firm, but still moist.
- While the bread pudding is baking, make the berry compote. In a small sauce pan, heat the berries and maple syrup on medium.
- Stir and simmer, reducing heat as needed until the berries have burst and you have a nice sauce. About 5-7 minutes. Turn the heat off.
- When the bread pudding is done, let cool for a few minutes. Then cut into squares, drizzle with some compote and serve. I like to serve it warm! It is definitely best. It is still super tasty cold too.