SunButter And Jelly Bread Pudding

1 pound loaf day-old brioche, cut into 16 slices

1/2 cup SunButter Creamy

1/2 cup strawberry jam, or your favorite jam flavor

1 cup heavy cream

1-1/2 cups 2% milk

1/2 cup granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

powdered sugar, for sprinkling

1. Heat oven to 350°F.
2. Spread 8 slices of bread with about 1 tablespoon SunButter and the other 8 slices with about 1 tablespoon jam.
3. Form into 8 SB&J sandwiches, and cut each sandwich into 4 equal cubes.
4. Arrange the sandwich cubes into a greased 9×7-inch baking dish.
5. In a large bowl, whisk together heavy cream, milk, sugar, eggs, and vanilla extract.
6. Pour the cream mixture evenly over the bread, making sure to splash all of the bread with the cream mixture.
7. Bake for 35 to 45 minutes, or until the custard is set, and the edges of the bread pudding are golden brown.
8. Sprinkle with powdered sugar, and serve warm. Enjoy!

SERVING SUGGESTION: Drizzle pudding with warmed SunButter before serving.