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Peanut Butter Breakfast Bread Pudding

Rated as 4.17 out of 5 Stars

"This delicious bread pudding is especially decadent with the addition of crunchy peanut butter."
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50 m servings 533 cals
Original recipe yields 4 servings


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  1. Heat oven to 350 degrees F. Spray an 8 x 8 inch baking pan with no-stick cooking spray.
  2. Break eggs into a large bowl. Whisk until well combined. Add milk, sugar, vanilla, and ground cinnamon. Whisk until well combined. Add peanut butter. Whisk until well combined.
  3. Cut or tear the bread into about 1-inch squares and add to the bowl. Add the raisins and gently stir to mix well. Pour the bread mixture into prepared baking pan.
  4. Bake about 25 minutes until the mixture is set and the top is golden brown. Remove from the oven and place on a baking rack to cool.
  5. Serve warm, spooned into bowls and topped with fruit yogurt.

Nutrition Facts

Per Serving: 533 calories; 20.8 g fat; 74.9 g carbohydrates; 16.9 g protein; 97 mg cholesterol; 452 mg sodium. Full nutrition

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Read all reviews 5
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Very interesting recipe. I used real peanut butter instead of Jif so I thought I might have to add more sugar but it came out fine without the extra sugar. I also used real butter instead of the...

Used nutty bread (flax and sunflower seed) and peanut butter with flax seeds too. Deliciously nutty. Almost too sweet, will try cutting back a bit on the sugar.

I hate to break a string of nice ratings, but this did not turn out well. I adore bread pudding and thought a PB version would be heavenly. Unfortunately it came out very bland tasting. PB doesn...

Great taste! I changed the sugar to !/4 cup agave syrup, and added another 1/2 cup milk (I used soy milk). This was sweet without being too sweet. If I hadn't added the extra milk, it would h...

I really liked this. I used blackberry yogurt so it tasted like a peanut butter and blackberry jam sandwich. I omitted the raisins because I don't like raisins.