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1
Heat 2 3/4 cups of the milk in a large saucepan over medium until hot but not boiling.
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2
Whisk the granulated sugar, cornstarch and salt in a large bowl.
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3
Whisk in the egg yolks and the remaining 1/4 cup milk.
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4
Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk.
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5
Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes.
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6
Remove from the heat and whisk in the peanut butter until melted.
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7
Transfer to a bowl.
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8
Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
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9
Preheat the oven to 350 degrees F with a rack set on the middle shelf.
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10
Line a baking sheet with parchment paper.
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11
Place the bacon on a cooling rack set over a baking sheet.
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12
Brush both sides of the bacon with the maple syrup.
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13
Bake until golden brown and slightly crispy, rotating the baking sheet halfway through, 20 to 25 minutes.
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14
Place on the lined baking sheet and cool completely.
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15
The bacon will continue to crisp as it cools.
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16
Break each piece of cooled bacon in half.
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17
Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to soft to medium peaks.
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18
Refrigerate until ready to use.
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19
To assemble, loosen the chilled pudding by whisking it until smooth and creamy.
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20
Spoon 1/4 cup of the pudding into the bottom of a 10- to 12-ounce glass.
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21
Layer in this order: 1/4 cup crushed waffle cookies, half of a sliced banana, 1/4 cup whipped cream, 1/4 cup pudding and a light sprinkle of additional crushed waffle cookies.
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22
Top each parfait with a dollop of the remaining whipped cream and 2 bacon halves.
