00:00Peanut butter and jelly has never tasted so good. I'm making peanut butter and
00:03fresh strawberry bread pudding. Start with some peanut butter in a bowl and
00:07then slowly whisk in milk. Once that's fully incorporated, go in with eggs,
00:10vanilla, salt, and a little bit of sugar. And then you're going in with your cubed
00:13up bread. I'm using a challah bread here. You could also use brioche. Stir that
00:17around until the bread is all fully coated. Cover this and refrigerate it for
00:20about 20 minutes. Meanwhile, macerate some fresh strawberries. You just cover
00:23them with some sugar and let them sit for about 10 to 15 minutes and all the
00:27juices will come out. You're going to spread about two-thirds of the bread
00:30mixture into your casserole dish. Then you're going to place dollops of
00:33strawberry jam or preserves on that and then top it with fresh strawberries.
00:36Then we'll go in with the rest of the bread and the rest of the strawberries.
00:39And just cover with foil and bake it at 350 degrees for about 15 minutes. Then
00:42you're going to uncover it and go about another 30 to 40 minutes more. Peanut
00:45butter jelly time. Whoo-wee! While it is really hot, you're going to spoon over the
00:52rest of the jelly and it's going to form a glaze. This is the casserole. You can have
00:56breakfast, lunch, dinner, or dessert. Finishing touch. That's what I'm talking
01:00about. I've never had peanut butter and jelly like this and I've never had bread
01:04pudding like this. It's creamy on the inside but you get this little burst of
01:07juicy fruit in there from the strawberry but then you get the toasty edges. This
01:12is a casserole worth making and it's definitely a 10 out of 10.
