CHOCOLATE-BANANA-PEANUT BREAD PUDDING

Chocolate-Banana-Peanut Bread Pudding image

Provided by Tregaye Fraser

Categories dessert

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 12

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1 frozen chocolate cake, such as Pepperidge Farm 3-Layer Cake
One 14-ounce package frozen mini chocolate eclairs
One 12-ounce package frozen waffles (10 waffles)
8 brownies
2 tablespoons heavy cream
1 tablespoon whole milk
7 large eggs
One frozen chocolate-covered banana with peanuts, such as Totally Bananas
One 17-ounce frozen cheesecake, thawed, crusts removed
1 cup confectioners' sugar
1/3 cup chopped roasted peanuts
1 pint chocolate ice cream, for serving

Steps:

Preheat the oven to 350 degrees F.
Trim off and discard all of the icing from the cake and eclairs, then chop into 1-inch pieces. Chop the waffles and brownies into 1-inch squares. Transfer of all the chopped baked goods to a 9-by-13-inch baking dish.
Combine the cream, milk and eggs in a bowl and whisk until smooth; pour the custard over the chopped baked goods. Bake until light golden brown and set, about 30 minutes. Transfer the bread pudding to a cooling rack and let cool for 30 minutes.
For the icing, place the frozen banana in a food processor and blend until smooth. Add the cheesecake filling and confectioners' sugar; blend until smooth. Spread the icing over the top of the bread pudding and then top with the peanuts.
Serve the bread pudding topped with a scoop of chocolate ice cream.