Number of portions: 24
SunButter And Jelly Bread Pudding
3 pounds (48 slices) brioche bread, day old
1-1/2 cups SunButter Creamy
1-1/2 cups strawberry jam
3 cups heavy cream
4-1/2 cups milk, 2%
1-1/2 cups granulated sugar
9 large eggs, fresh
2 tablespoons vanilla extract
1/2 cup powdered sugar
Heat oven to 350°F. Grease 9x13-inch pan; set aside.
Spread half of the bread slices with about 1 tablespoon of SunButter. Spread the other half of bread slices with about 1 tablespoon of jam. Combine slices to make 24 SunButter and jam sandwiches. Cut each sandwich into 6 to 8 squares.
Arrange squares in prepared pan; set aside.
In large bowl, whisk together heavy cream, milk, sugar, eggs, and vanilla. Pour cream mixture evenly over bread, making sure to coat each piece with mixture.
Bake for 35 to 45 minutes, or until custard is set and bread edges are golden brown.
Cut 3x8 for 24 servings. Sprinkle powdered sugar over top before serving. If desired, heat additional SunButter until it reaches drizzling consistency and drizzle over top.