Peanut butter & jelly bread & butter pudding
Peanut butter sauce can be made up to 3 days ahead. Leftover sauce can be used over ice-cream. Note
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Ingredients
- 1/4 cup (80g) raspberry jam
- 750 grams loaf sliced wholemeal bread
- 100 grams frozen raspberries
- 2 1/4 cup (560ml) milk
- 3 cups (750ml) pouring cream
- 1/3 cup (75g) caster (superfine) sugar
- 1/2 teaspoon vanilla extract
- 6 eggs
- 10 grams butter
- 1 tablespoon caster (superfine) sugar, extra
- 60 grams fresh raspberries
- 1/2 cup (110g) caster (superfine) sugar
- 2 tablespoons water
- 1 cup (250ml) thickened (heavy) cream
- 1/3 cup (95g) smooth peanut butter
- 1/3 cup (45g) roasted peanuts, coarsely chopped
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