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Coat a 9x9" baking dish with cooking spray.
6 slices raisin bread, cut into 1" cubes
1 3/4 cups 1% milk
4 large eggs
3/4 cup creamy peanut butter
3 tbsp. packed light brown sugar
1 tsp. vanilla extract
12 servings
Add the raisin bread to the prepared baking dish.
In a blender, combine the milk, eggs, peanut butter, brown sugar, and vanilla.
Process until smooth.
Pour evenly over the bread, saturating the cubes.
Cover with foil and refrigerate overnight.
Preheat the oven to 350F.
Remove the foil from the baking dish and bake for 35 minutes, until lightly browned and puffed.
Cool on a rack for 15 minutes.
Serve warm or at room temperature.
6 slices raisin bread, cut into 1" cubes
1 3/4 cups 1% milk
4 large eggs
3/4 cup creamy peanut butter
3 tbsp. packed light brown sugar
1 tsp. vanilla extract
12 servings
Add the raisin bread to the prepared baking dish.
In a blender, combine the milk, eggs, peanut butter, brown sugar, and vanilla.
Process until smooth.
Pour evenly over the bread, saturating the cubes.
Cover with foil and refrigerate overnight.
Preheat the oven to 350F.
Remove the foil from the baking dish and bake for 35 minutes, until lightly browned and puffed.
Cool on a rack for 15 minutes.
Serve warm or at room temperature.
