Dessert Squared

PB&J Bread Pudding

MAKES 6 TO 8 SERVINGS

Is there a limit to the delicious ways to use peanut butter and jelly? We haven’t found it yet—and we’re thoroughly enjoying the search.

7 cups challah bread, cut into 1-inch cubes
2⅔ cups half-and-half
½ cup unsalted butter
¾ cup creamy peanut butter
⅔ cup firmly packed light brown sugar
⅓ cup granulated sugar
3 large eggs, lightly beaten
½ cup grape jelly, divided
Garnish: confectioners’ sugar

1. Preheat oven to 350°. Grease an 8x8-inch glass or ceramic baking dish with cooking spray.

2. In a large bowl, toss together bread cubes and half-and-half. Let stand at room temperature while proceeding.

In a large saucepan, melt butter over medium heat. Whisk in peanut butter. Add sugars, whisking until combined. Remove from heat; slowly whisk in beaten eggs. Pour over bread mixture, gently folding to combine. Spoon half of bread mixture into