Concord Grape Conserve PB & J Bread Pudding

Preheat oven to 350 degrees F.  Lightly butter baking dish–

In a processor, blend 2 cups whole milk, 6 large eggs at room temperature, 1 cup creamy peanut butter, 1/2 cup sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon salt until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.  Pour in a large bowl, whisk in 2 more cups of whole milk.  Pour over 1 stale, bite-size torn loaf of French bread, having bread already placed in the casserole dish to bake pudding; let soak for 10 minutes.  Dollop onto the surface of the bread pudding before baking– 3/4 to 1 cup grape conserve; with a large spoon or scoop, push down the conserve and grapes gently into the pre-baked bread pudding.

Bake for approximately 45 minutes, or until the pudding is browned, puffed, and a little firm.  Let cool, serve just warm.