PB and J Bread Crust Pudding

Ingredients

• 20 ounce bread crust white coarsely chopped (or the same amount of day-old bread)
• 1 cup creamy peanut butter 
• 6 large eggs at room temperature
• 1 cup jelly your favorite
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 10 servings butter unsalted for greasing pan
• 1 tablespoon vanilla extract 
• 4 cups milk whole

Equipment

• bowl
• oven
• whisk
• blender
• baking pan

Directions

1. Preheat the oven to 350 degrees F. Lightly butter a 13 by-9-inch baking pan.
2. Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
3. Pour into a large bowl, then whisk in the remaining 2 cups milk. Stir in the bread and set aside to soak for about 10 minutes.
4. Pour this mixture into the prepared baking pan.
5. Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon.
6. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm.
7. Let cool.
8. Cut into squares to serve.