Peanut Butter Bread Pudding with Smashed Raspberries

Made with just a few simple ingredients, this Peanut Butter Bread Pudding is not overly sweet, full of flavor and makes just enough to feed 3-4 people for dessert!



  • 4 cups cubed bread (I used French bread cut into fairly small cubes)
  • 1.5 cups LACTAID® 2% Milk
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1.5 cups frozen rasberries


  1. In a large bowl, combine bread, 2 eggs and 1 cup LACTAID® Milk and mix until well combined.
  2. In a small saucepan, combine remaining milk, brown sugar, peanut butter, vanilla and cinnamon.
  3. Stir over medium heat until sugar is dissolved.
  4. Pour over bread mixture and stir well.
  5. Scoop into loaf pan lined with parchment paper.
  6. Bake at 350 degrees F for 30 minutes.
  7. In same saucepan, heat raspberries, smashing with a fork until thawed. (Or place in a microwave-safe bowl and defrost, then smash with fork to make sauce).
  8. Serve warm, topped with smashed raspberries.