(POSTED: November 5, 2006)
Peanut Butter and Jelly Bread Pudding
8 slices whole wheat sandwich bread
125 ml ( 1/2 cup) smooth peanut butter
50 ml ( 1/4 cup) fruit jam or jelly
125 ml ( 1/2 cup) chocolate chips, raisins or
dried cherries (optional)
500 ml (2 cups) milk
2 ml ( 1/2 tsp) pumpkin pie spice or cinnamon
30 ml (2 tbsp) sugar
Lightly coat a 23-by-23-cm (9-by-9-inch) baking pan with cooking spray. Using bread, peanut butter and jam, make 4 sandwiches. Cut each into quarters, then cut each quarter into 4 more pieces. Arrange pieces in baking pan. They should be slightly jumbled. If using, scatter chocolate chips or dried fruit among sandwich pieces.
In a medium bowl, whisk together eggs, milk and pumpkin pie spice. Pour over sandwich quarters. Press bread gently with a fork to help it absorb the liquid.
Bake in a 205 C (400 F) oven for 20 to 25 minutes, or until egg is nearly set. Remove pan from oven and scatter top of pudding with sugar. Turn oven to broil and cook until sugar on top begins to caramelize, about 1 minute. Watch it closely to prevent burning. Serve drizzled with maple syrup. Makes 4 to 6 servings.
Source: J . M. HIRSCH The Associated Press