*Back To School Collection*
ACTIVE: 20 MIN
TOTAL: 1 HR 40 MIN
SERVES: 12
••••Unsalted butter, for the pan
•1 cup creamy peanut butter
•2 cups whole milk
•6 large eggs, beaten
•2 tsp pure vanilla extract
•1/2 tsp kosher salt
•1 cup granulated sugar
•10 oz challah or brioche bread,
cut in 1-in. pieces ( about 8 cups)
•1 lb small strawberries, quartered
•1 12-oz jar strawberry preserves
•2 TB roasted peanuts, chopped
1. Heat oven to 350 degrees. Butter a shallow 3-qt or 9 by 13-in. baking dish.
2. Place the peanut butter in a large bowl and gradually add the milk, whisking until fully incorporated. Whisk the eggs,vanilla, salt and 3/4 cup sugar. Add the bread and toss to coat. Cover and refrigerate, mixing once, for 20 minutes.
3. Meanwhile, in a medium bowl, toss together the strawberries and remaining 1/4 cup sugar. Let sit, tossing occasionally, until ready to use.
4. Transfer two-thirds of the bread mixture to the prepared dish, arranging it in an even layer. Dollar with small spoonfuls of half the preserves. Scatter half the strawberries on top ( drizzling over half of any juices).
5. Top with the remaining bread mixture and strawberries (and juices). Cover with foil and bake for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes more.
6. While hot, spread the remaining preserves over the top and let rest for at least 5 minutes. Sprinkle with the peanuts just before serving.
(Source: Woman's Day-Crystal Cook & Sandy Pollack-casserole queens.com)
