By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 9×11 pan

Ingredients:

• 1 lb. loaf cinnamon swirl bread (16 slices)
• 2 tablespoons peanut butter
• 6 large eggs
• 1 cup sugar
• 1 teaspoon salt
• 3 cups Minute Maid Cherry Limeade
• 2 cups instant nonfat dry milk
• Cinnamon and nutmeg as needed

Directions:

• Preheat oven to 350 degrees.
• Lay sliced bread on counter.  Spread 8 slices with peanut butter, and then cover them with remaining slices of bread.
• Cube 8 sandwiches into one-inch pieces and place in an approximately 9″ x 11″ baking dish.
• Combine the eggs, sugar, and salt.
• Combine cherry limeade and instant nonfat dry milk, and whisk to remove any lumps.
• Add cherry limeade mixture to the egg mixture, and season with cinnamon and nutmeg.
• Pour custard over the peanut butter cubes, and mix to combine.
• Bake until lightly brown and puffy, about 40 minutes.