Season of the 'Wich: Peanut Butter and Jelly Sandwich Bread Pudding Recipe

Should you ever find yourself with a stockpile of five or so extra peanut butter sandwiches, have I ever got the recipe for you.

It's bread pudding, but with a big difference: instead of using plain old stupid bread, you're using peanut butter and jelly sandwiches, cut into cubes, soaked in a luxuriant custard mixture and baked to golden perfection.

Seriously. Your glass of milk is going to slap away peanut butter and jelly sandwiches forever after this, demanding this pudding instead. 

The center is just solid enough to stay firm when sliced, but turns into a wondrous custardy, creamy, peanut buttery goo in your mouth, ribboned with sweet strawberry jelly.

The top is lightly crispy and golden, and portions of jelly on the top and sides sort of caramelize into a slightly crackly but oh so pleasing candy-like consistency. All of the combinations of flavors and textures coming together, plus the nostalgia aspect of peanut butter and jelly sandwiches but the joy of a grown-up recipe, makes for a highly pleasing dessert.

You're welcome. Now, here's how you make it at home.

Peanut Butter and Jelly Sandwich Bread Pudding

Makes 9 servings 

• Five peanut butter and jelly sandwiches on a standard white bread sized bread
• 2 cups whole milk or cream
• 3 eggs
• 1 cup brown sugar
• 1 stick salted butter 
• 1/4 cup jelly (same kind you used in the sandwiches)

Procedure

1. Preheat the oven to 400 degrees F. Generously grease a 9x9-inch pan.
2. Slice the sandwiches into approximately 1-inch squares. Clean the knife between cuts if it starts to get sticky. Place all of the pieces in a large bowl.
3. In a large bowl, mix the 2 cups of milk with the eggs, until combined. Set aside for a moment.
4. In a saucepan over low heat, melt the butter, brown sugar, and jelly. If you don't have salted butter, use unsalted but add a teaspoon of salt. It makes a difference. Once they are all melted and cohesive, remove from heat. Gently pour the warm mixture into the milk and egg mixture, whisking constantly to keep the eggs from scrambling. 
5. Pour the mixture over the sandwich cubes, very gently stirring to ensure even coverage while not letting the sandwiches come apart.
6. Spoon the thick mixture into the prepared pan. It's OK to be 3/4 of the way full, but don't fill it all the way. Gently press down the pieces on the top one more time, to ensure that they have penty of custardy coating.
7. Bake for 15 minutes, or until golden on top and just lightly wobbly in the middle. Let cool in the pan for at least 45 minutes before serving, or until set. Store leftovers in the refrigerator. This pudding can be served warm or cold.