PBJ Cinnamon Raisin Bread Bake

Cinnamon Raisin Bread spread with peanut butter and raspberry preserves, then baked in creamy custard for a sweet and nostalgic breakfast treat.


  • 2 eggs
  • ¾ C. Milk
  • 1/3 C. Maple Syrup
  • ½ tsp. Vanilla
  • 1 Loaf Canyon Bakehouse Cinnamon Raisin Bread, crusts removed
  • 2/3 C. Peanut Butter
  • 2/3 C. Raspberry Preserves
  • 1 Tbsp. Melted Butter or Cooking Spray
  • Powdered Sugar, for dusting
  • Maple Syrup, for serving (optional)


  1. Spread half of the bread with peanut butter and the other half with raspberry preserves. Sandwich them together and cut them into quarters.
  2. Prepare an 8-inch square baking dish with the melted butter or cooking spray and arrange the mini sandwiches inside.
  3. In a large liquid measuring cup, whisk together the milk, eggs, maple syrup and vanilla.
  4. Gently pour the milk and egg mixture over the mini sandwiches. Cover and chill for 2 hours or overnight.
  5. Pre-heat the oven to 325 degrees. Uncover the chilled bread pudding and bake for 35-40 minutes, until set and golden.
  6. Once the bake has cooled slightly, dust with powdered sugar and serve warm with maple syrup, if desired.