ROASTED BANANA BREAD PUDDING

Roasted Banana Bread Pudding image

Old-fashioned banana bread pudding gets a decadent upgrade with the addition of eggnog. The velvety smooth sauce and golden brown topping are a match made in heaven. You could even add a little rum to take it up another notch. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Time 1h5m

Yield 15 servings.

Number Of Ingredients 12

Ingredients

2 medium bananas, unpeeled
4 large eggs
1 cup whole milk
1 cup eggnog or heavy whipping cream
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
10 cups day-old cubed bread
1/3 cup chopped pecans, toasted
1 cup peanut butter chips
Vanilla ice cream
Additional toasted pecans, optional

Steps:

Preheat oven to 400°. Place unpeeled bananas on a foil-lined baking sheet; roast until fragrant and skins have blackened, 12-15 minutes. Cool slightly. Reduce oven setting to 350°., In a large bowl, whisk together eggs, eggnog, milk, sugar, cinnamon and salt. Peel and mash bananas; stir into egg mixture., Spread bread cubes evenly in a greased 13x9-in. baking dish. Sprinkle with peanut butter chips and 1/3 cup pecans. Pour egg mixture over top., Bake, uncovered, until puffed, golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm with ice cream and, if desired, additional pecans.

Nutrition Facts : Calories 231 calories, Fat 8g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 217mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 7g protein.