Pintola Peanut butter & jelly is a combination that never gets old! Here’s my traybake version that turns this classic into a luscious bread pudding.
For the eggless custard:
✨3 tbsp custard powder (or cornflour)
✨1 tbsp vanilla extract if you’re not using custard powder
✨3 tbsp brown sugar
For the traybake:
✨ 8 thick slices of brioche
✨ 4 tbsp Pintola Crunchy peanut butter
✨ 4 tbsp strawberry jam (or jelly of choice)
Optional (whisk in to custard)
✨ 2 tbsp Pintola creamy peanut butter
✨ 2 tbsp strawberry jam
Pre-heat oven to 180c.
To make the custard, dissolve custard powder/cornflour (and vanilla is using) in about 1/4th cup milk. Heat the rest in a saucepan. When the milk boils, add the custard slurry. Whisk in the sugar and keep going till the custard has thickened. Once off the flame, whisk in the optional creamy peanut butter and strawberry jam.
Spread peanut butter and jelly on 4 slices each, and bring together to make a sandwich. Cut the sandwiches into cubes. Place them in baking tray. Pour the custard all over the bread cubes. You could add fresh fruit on top before baking. Bake for 30 mins or until the custard is set and the top is a golden brown. Serve warm with a sprinkle of cinnamon sugar.