Peanut Butter & Jelly Pudding
recipe chosen with ingredients you probably already have.
From the upcoming For The Two of Us Desserts book to be released this May.
This recipe is for the microwave and does not adapt to other cooking methods.
2 C bread or Hawaiian rolls cut into 1 1/2 or 2 inch cubes
1/3 C butter and more for the pan
2 Tbsp sugar
1/2 tsp vanilla extract
1/2 C Half and half
1/3 C creamy peanut butter
4 Tbsp strawberry preserves or jam
Butter a 4 x 4 x 2 inch microwave safe container, set aside. In the small bowl melt the butter, add the Hawaiian rolls, make sure all the rolls have been coated with butter. Place half the Hawaiian rolls (golden top side up) into the baking pan. Reserve the balance of the rolls and set aside. In a medium size bowl whisk eggs, sugar and vanilla. Whisk in half-and-half, pour the egg mixture over the rolls, Let stand for 1 minute. The bread should have absorbed the egg mixture, drop 3 tablespoons of peanut butter and 2 Tbsp of preserves into and over the rolls, do not mix in. Add the reserved bread cubes, pour the egg mixture over the Hawaiian rolls and drop peanut butter and jam over the top, do not mix in.
Microwave at full power for one minute 30 seconds, pudding should be firm but tacky on the edges and jiggly in the center. Do not over bake the pudding, the moist center will continue to cook after you remove the cake from the oven. Microwave in 30 seconds bursts until done.
© For the Two of Us Deserts. By Sara Childs. Interactive Direct Publishing.
Fast and easy desserts portioned for two. With a little more than flour, baking powder, salt and sugar you can make a cake, pie, cookies, brownie, cobbler or a crisp in less than a few minutes. Cookies can be enjoyed in 30 seconds, puddings and curds prepared in 2-3 minutes. With a food processor, ice cream or sorbet can be served in less than 3
minutes, or make a No-Bake strawberry fool in 2 minutes. no-bake desserts, brownies and cookies, cobblers and crisps, puddings, cakes, Ice Cream, Sherbets, Sorbets.
Hardbound, 6 x 9 inches, 190 pages, 79 recipes with color photography