Spread bread slices with peanut butter. Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly. Cut sandwiches into 1-inch pieces; place in 8 lightly greased (8-oz.) ramekins.
Whisk together eggs and sugars; whisk in whipping cream. Gradually pour mixture over sandwich pieces in ramekins; sprinkle with Peanut Butter Streusel Topping. Place ramekins in a 15- x 10-inch jelly-roll pan. Cover and chill 2 to 24 hours.
Preheat oven to 375°. Let puddings stand at room temperature 30 minutes. Bake 20 to 25 minutes or until golden brown, set, and puffed. Serve warm with Dark Caramel Sauce. Garnish, if desired.
Note: We tested with Pepperidge Farm Sweet Buttermilk Farmhouse Bread. Bread pudding mixture may be prepared in an 11- x 7-inch baking dish. Bake at 375° for 35 minutes or until golden brown, set, and puffed.
Made this in a single dish for our monthly recipe club. The verdict was yummy! Bake it during dinner & serve it warm. Reheats well in the microwave. Do NOT skip the topping or the sauce -- they add so much to the dish.
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