Y’all, this Peanut Butter Banana Bread Pudding would make Elvis proud. It’s a recipe from Southern Living and hands down it is one of the best bread pudding variations I’ve seen.
Slices of buttermilk bread are used to make peanut butter and banana sandwiches. The sandwiches are then cut into little cubes to be used for the bread pudding. You get the wonderful flavor of both banana and peanut butter in each and every bite.
On top is a peanut butter streusel which gives it a nice texture contrast and more flavor. The whole thing is drenched in dark caramel sauce and sprinkled with chopped peanuts.
A scoop of vanilla ice cream (and maybe a sprinkling of crumbled bacon?) would make this one of the best desserts ever.
You can divide the bread pudding mixture into ramekins for individual servings. You don’t want anyone trying to get more than their fair share.
Or you can pour it all into one baking dish and make a family-sized bread pudding.
A store-bought buttermilk bread can be used or you can do what I did and make a homemade buttermilk bread. It was so delicious I almost didn’t want to save it for the bread pudding.
Peanut Butter and Banana Bread Pudding
- 8 buttermilk bread slices, crusts removed
- 1/2 cup creamy peanut butter
- 2 bananas, thinly sliced
- 2 large eggs
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 3/4 cups whipping cream
Peanut Butter Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 tablespoons butter
- 2 tablespoons creamy peanut butter
- 1/4 cup chopped salted peanuts
Dark Caramel Sauce
- 1 cup sugar
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Make 4 peanut butter and banana sandwiches by spreading each piece of bread with peanut butter, topping half of slices with banana slices, and placing other 4 slices peanut butter side down on top of bananas. Cut into 1 inch pieces.
- Divide sandwich pieces between 8 greased ramekins (8-ounce).
- In a medium bowl, whisk together eggs and sugars. Then whisk in whipping cream.
- Slowly pour mixture into the ramekins, dividing it evenly between them.
- Make streusel topping. In a small bowl, mix together flour and brown sugar. Cut in butter and peanut butter. Stir in peanuts.
- Sprinkle streusel topping on top of bread puddings. Cover with plastic wrap and refrigerate for 2 to 24 hours.
- Preheat oven to 375 degrees and let bread puddings sit at room temperature for 30 minutes.
- Remove plastic wrap and bake for 20 to 25 minutes. Serve warm.
- Make Caramel Sauce. Cook sugar in a 3-quart heavy saucepan over medium heat for 6 to 8 minutes or until sugar caramelizes, swirling pan occasionally.
- Stir in whipping cream. Mixture will bubble and harden. Cook, stirring continuously, until mixture melts and begins to boil, about 5 minutes.
- Pour sauce in a bowl, mix in vanilla and salt, and let cool 15 minutes.
Recipe Source: adapted slightly from Southern Living
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