Sunday, April 1, 2012

Peanut Butter Banana Bread Pudding

Peanut butter and banana is always a delicious combination, and it works so perfectly in this breakfast bread pudding. The bread pudding is warm, gooey, and comforting, with just enough sweetness from the caramelized bananas. Make this recipe the night before for a simple and quick addition to your weekend brunch!


4 slices sandwich bread
2 eggs
1 and 1/2 tsp. vanilla extract
1/3 cup milk or almond milk
1/4 tsp. salt
1/4 cup peanut butter
2 ripe bananas, thinly sliced
Honey for drizzling (optional)


Roughly cut or tear the bread slices into 1-inch pieces and set aside. 

In a large bowl, whisk together the eggs, vanilla, milk, and salt. Place the peanut butter in a small dish and microwave for about 30 seconds, or until soft and liquid. Stir the melted peanut butter into the egg mixture and whisk until smooth.

Gently stir the bread into the wet mixture and toss until the bread pieces are evenly coated and most of the liquid has been absorbed. Slice the bananas and very gently stir them in. Lightly grease an 8x8" square baking pan with butter or nonstick cooking spray. Pour the bread pudding mixture into the pan and gently press down with the back of a spoon or wooden spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
 After refrigerating overnight

After baking

After refrigeration, preheat your oven to 400 degrees F. Bake the bread pudding for 20 minutes, until the top is golden. Serve immediately with a drizzle of honey on top. Store covered in the refrigerator.

This recipe will serve 4 small portions or 2 large portions.

*Recipe adapted from The Kitchn

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