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1
Spread bread slices with peanut butter.
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2
Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly.
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3
Cut sandwiches into 1-inch pieces; place in 8 lightly greased (8-oz.)
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4
ramekins.
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5
Whisk together eggs and sugars; whisk in whipping cream.
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6
Gradually pour mixture over sandwich pieces in ramekins.
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7
For Streusel: Stir together flour and brown sugar in a bowl.
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8
Cut in butter and peanut butter with pastry blender or fork until mixture resembles small peas.
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9
Stir in peanuts.
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10
Sprinkle Streusel on top of sandwiches in ramekins.
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11
Place ramekins in a 15- x 10-inch jelly-roll pan.
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12
Cover and chill 2 to 24 hours.
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13
For Caramel Sauce: Cook sugar in a 3-qt.
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14
heavy saucepan over medium heat 6 to 8 minutes or until sugar caramelizes, tilting and swirling pan to incorporate mixture.
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15
Stir in whipping cream.
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16
(Mixture will bubble and harden.)
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17
Cook, stirring constantly, until mixture melts and begins to boil (about 5 minutes).
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18
Quickly pour sauce into a bowl; stir in vanilla, and salt.
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19
Let cool 15 minutes.
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20
Serve warm or cool.
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21
Note: To make ahead, cover and chill up to 3 weeks.
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22
To reheat, cook, uncovered, in a microwave-safe glass bowl at MEDIUM LOW (30% power) for 2 minutes or until warm, stirring once.
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23
Preheat oven to 375.
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24
Let puddings stand at room temperature 30 minutes.
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25
Bake 20 to 25 minutes or until golden brown, set, and puffed.
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26
Serve warm with Dark Caramel Sauce.
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27
Garnish, if desired.
