The hardest part of this recipe to me was making the caramel sauce. Here’s a tip: if you don’t want to mess with a candy thermometer or babysitting caramel so it doesn’t burn, just use some ice cream topping caramel sauce from the store. It won’t be quite the same, but it’ll do in a pinch. Once this comes out of the oven, add a scoop of vanilla ice cream and dig in for a magical ride on the peanut butter lover’s train. I’ll be making this for birthdays, anniversaries, special holidays, and regular old weekends for many years to come. Thank you, Spicy Southern Kitchen!

 

Ingredients

8 buttermilk bread slices, crusts removed

1/2 cup creamy peanut butter

2 bananas, thinly sliced

2 large eggs

1/3 cup granulated sugar

1/4 cup brown sugar

1 3/4 cups whipping cream

 

Peanut Butter Streusel Topping:

1/4 cup all-purpose flour

1/4 cup packed brown sugar

2 tablespoons butter

2 tablespoons creamy peanut butter

1/4 cup chopped salted peanuts

 

Dark Caramel Sauce:

1 cup sugar

1 cup whipping cream

1 teaspoon vanilla extract

1/4 teaspoon salt

 

Instructions

Make 4 peanut butter and banana sandwiches by spreading each piece of bread with peanut butter, topping half of slices with banana slices, and placing other 4 slices peanut butter side down on top of bananas. Cut into 1 inch pieces.

Divide sandwich pieces between 8 greased ramekins (8-ounce).

In a medium bowl, whisk together eggs and sugars. Then whisk in whipping cream.

Slowly pour mixture into the ramekins, dividing it evenly between them.

Make streusel topping. In a small bowl, mix together flour and brown sugar. Cut in butter and peanut butter. Stir in peanuts.

Sprinkle streusel topping on top of bread puddings. Cover with plastic wrap and refrigerate for 2 to 24 hours.

Preheat oven to 375 degrees and let bread puddings sit at room temperature for 30 minutes.

Remove plastic wrap and bake for 20 to 25 minutes. Serve warm.

To make Caramel Sauce:

Cook sugar in a 3-quart heavy saucepan over medium heat for 6 to 8 minutes or until sugar caramelizes, swirling pan occasionally.

Stir in whipping cream. Mixture will bubble and harden. Cook, stirring continuously, until mixture melts and begins to boil, about 5 minutes.

Pour sauce in a bowl, mix in vanilla and salt, and let cool 15 minutes.

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Quick tip: Don’t take the crusts off the bread for this recipe; it leaves some much-needed texture.

Recipe and image courtesy of Spicy Southern Kitchen