Peanut Butter and Banana Bread Pudding
Peanut Butter and Banana Bread Pudding is made from peanut butter and banana sandwiches, topped with streusel and drizzled in dark caramel sauce.
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
I used Homemade Buttermilk Bread and did not cut the crust off.
Nutrition
Calories: 726kcal