Peanut Butter-Banana-Sandwich Bread Pudding With Da

Name: Peanut Butter-Banana-Sandwich Bread Pudding With Dark Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 1 cup sugar; 1 cup whipping cream; 1 teaspoon vanilla extract; 1/4 teaspoon salt

Servings: persons

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
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
1 cup sugar
1 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt

1
Spread bread slices with peanut butter.
2
Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly.
3
Cut sandwiches into 1-inch pieces; place in 8 lightly greased (8-ounce) ramekins.
4
Whisk together eggs and sugars; whisk in whipping cream.
5
Gradually pour mixture over sandwich pieces in ramekins; sprinkle with peanut butter streusel topping.
6
Place ramekins in a 15- x 10-inch jelly-roll pan.
7
Cover and chill 2 to 24 hours.
8
Preheat oven to 375.
9
Let puddings stand at room temperature 30 minutes.
10
Bake at 375 for 20 to 25 minutes or until golden, set and puffed.
11
Serve warm with caramel sauce.
12
Garnish, if desired.

1835

kcal

Calories

141

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 slices buttermilk bread, crusts removed, 1/2 cup creamy peanut butter, 2 bananas, thinly sliced, 2 large eggs, and more.

Yes, Peanut Butter-Banana-Sandwich Bread Pudding With Dark Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter-Banana-Sandwich Bread Pudding With Dark Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions