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.
- 8 slices buttermilk bread, crusts removed
- 1/2 cup creamy peanut butter
- 2 bananas, thinly sliced
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar
- 1 3/4 cups whipping cream
- peanut butter streusel topping (see below)
- dark caramel sauce (see below)
- whipped cream, for garnish
Peanut butter streusel topping
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 2 tablespoons butter
- 2 tablespoons creamy peanut butter
- 1/4 cup salted peanuts, chopped
Dark caramel sauce
- 1 cup sugar
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 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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