Peanut Butter-Banana-Sandwich Bread Pudding With Dark Caramel Sauce Recipe
Heard of a better-sounding bread pudding recipe?
Ah, the Southern life. Whenever we feel the need for ultimate comfort recipes we turn to Southern Living magazine's new Feel Good Food cookbook. This recipe for Peanut Butter-Banana-Sandwich Bread Pudding sure sounds like it'll make us feel good, but let's add some dark caramel sauce just to be absolutely certain.
- Spread bread slices with peanut butter. Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly. Cut sandwiches into 1-inch pieces; place in 8 lightly greased (8-ounce) ramekins.
- Whisk together eggs and sugars; whisk in whipping cream. Gradually pour mixture over sandwich pieces in ramekins; sprinkle with peanut butter streusel topping. Place ramekins in a 15- x 10-inch jelly-roll pan. Cover and chill 2 to 24 hours.
- Preheat oven to 375°. Let puddings stand at room temperature 30 minutes. Bake at 375° for 20 to 25 minutes or until golden, set and puffed. Serve warm with caramel sauce. Garnish, if desired.
For the peanut butter streusel topping:
Stir together flour and brown sugar in a bowl. Cut in butter and peanut butter with pastry blender or fork until mixture resembles small peas. Stir in peanuts.
For the dark caramel sauce:
- Cook sugar in a 3-quart heavy saucepan over medium heat 6 to 8 minutes or until sugar caramelizes, swirling pan to incorporate mixture. Stir in whipping cream. Mixture will bubble and harden. Cook, stirring constantly, until mixture melts and begins to boil (about 5 minutes). Quickly pour sauce into a bowl; stir in vanilla and salt. Cool 15 minutes.
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