Best Banana Bread Pudding With Peanut Butter Drizzle Recipes

PEANUT BUTTER-BANANA BREAD PUDDING

Steps:

• HEAT oven to 350°F COMBINE bread, bananas and chips in greased 9-inch square baking dish; toss to mix.
• BEAT eggs, milk, sugar and vanilla in medium bowl until blended. POUR over bread mixture.
• BAKE in center of 350°F oven until knife inserted near center comes out clean, 40 to 45 minutes.
• SERVE warm or refrigerate until cold.

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

PEANUT BUTTER AND ROASTED BANANA PUDDING

Steps:

• For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray.
• Thinly slice the bananas crosswise, about 1/8 inch thick. Toss the bananas in a bowl with the cinnamon and a pinch of salt. Place in a single layer on the prepared baking sheet. Bake until the bananas start to brown on the edges, about 10 minutes.
• In a saucepan, whisk together the granulated sugar, flour and 1/2 teaspoon salt. Stir in the whole eggs and yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of sandwich cookies on top of the pudding, and arrange a third of the roasted banana slices over the cookies. Spread a third of the remaining pudding over the bananas and continue layering cookies, bananas and pudding, ending with pudding, so you have 3 layers total. Cover and refrigerate for at least 1 hour and up to overnight.
• Whip together the heavy cream and confectioners' sugar in a medium bowl with an electric mixer to stiff peaks. Spread over the banana pudding.
• For the ganache: Place the chocolate in a heatproof bowl. Heat the cream until hot but not simmering. Pour over top of the chocolate and let sit for a minute before stirring to melt and combine. Drizzle the ganache over the pudding. Spoon the pudding into bowls and serve chilled or at room temperature.

BANANA BREAD PUDDING WITH PEANUT BUTTER DRIZZLE

Steps:

• In large bowl, beat eggs, egg yolk, granulated sugar, 1 1/2 cups milk, the whipping cream, vanilla and cinnamon with whisk. Stir in 3 cups of the banana bread cubes. Let stand 20 minutes.
• Heat oven to 325°F. Grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray. Pour banana bread mixture into baking dish. Top with remaining 1 cup banana bread cubes; sprinkle with cinnamon-sugar.
• Bake 55 to 65 minutes or until puffed and golden (center will not be completely set). Cool 5 minutes. Meanwhile, in small bowl, mix peanut butter, 1 tablespoon milk and the powdered sugar. Drizzle over hot bread pudding. Serve immediately.