Yes, I decided to make ANOTHER recipe with peanut butter and banana.
As you can probably tell it is a combination I can never get enough of, and my grandma loves the combo too. She was here to visit for several days and I made this for her and she thoroughly enjoyed it..she does have quite the sweet tooth.
The good thing about this particular bread pudding is that it is relatively healthy. Usually bread pudding contains cream, butter, and lots of sugar. This recipe contains whole milk instead, and no butter (except to grease the pan..not even a tablespoon). I only used a little bit of peanut butter chips. So it’s a “lightened up” version of bread pudding. I know it sounds like an oxymoron.
Yield: Serves 6-8 (One 9×9 pan)
Prep time: 15 minutes
Cook time: 45 min-1 hour
8 oz. loaf of crusty french bread, about 3-4 cups, cubed
1/2 c. peanut butter chips
1/4 c. + 2 T. peanut butter, melted, and cooled
2 c. whole milk
4 eggs
2 bananas sliced lengthwise, then sliced into “half moon” slices
1/2 tsp. salt
1 T. vanilla
1/3 c. granulated sugar + 2 T. brown sugar
1 tsp. cinnamon
1 T. honey (a healthy drizzle)
butter for greasing pan
Preheat oven to 350℉. Grease a 9×9 pan with butter or cooking spray. Combine bread cubes, peanut butter chips, and bananas in a medium bowl, and stir to combine. Whisk together milk, melted, cooled peanut butter (I microwaved it for about 30 seconds), eggs, salt, vanilla, both sugars, cinnamon and honey until combined.
Place bread cube mixture into prepared pan, and pour over liquid ingredients. Bake for 45 minutes to 1 hour, depending on your oven. You want the bread pudding to be set, the bread cubes on the top to be golden, and for a toothpick to come out clean. You will know it isn’t set if you see moisture peeking through and it jiggles when you move the pan.
Cut into squares and serve warm if desired, or refrigerate and serve cold. Enjoy!
Yum! You could even eat this for breakfast if you wanted.
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