Peanut Butter and Jelly Bread and Butter


Preparation info

  • Difficulty


  • Serves


Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
10 Mins Preparation Time
15 Mins Resting Time
45 Mins Cooking Time

Elvis would have loved it!


  • 4 tablespoons lightly salted butter, softened
  • 4 tablespoons peanut butter
  • 8 slices stale sandwich bread
  • 4 tablespoons blackcurrant, cherry, redcurrant or raspberry jelly
  • 500 ml (17 fl oz) thin (pouring/whipping cream)
  • 4 tablespoons caster (superfine) sugar
  • 4 eggs
  • 1 tablespoon icing (confectioners’) sugar


SPREAD THE BUTTER AND PEANUT BUTTER ON FOUR SLICES OF THE BREAD. Spread the jelly on top of the peanut butter, then cover with the remaining bread slices to make four sandwiches. Place them in an ovenproof dish.

WHISK THE CREAM, CASTER SUGAR AND EGGS TOGETHER IN A MIXING BOWL. Pour this custard over the bread and let it soak in for 15 minutes.

PREHEAT THE OVEN TO 180°C (350°F/GAS 4). Sprinkle icing sugar over the top of the pudding and bake for about 45 minutes, until the corners of the bread are caramelised.