Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Prep Time
25 Mins
Total Time
3 Hours 56 Mins
Makes 8 servings

These puff much like soufflés, so present to guests right out of the oven. Encourage them to hold off enjoying the desserts for five minutes while they cool slightly

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

mandicrocker's Review

April 22, 2012
Good GOD. I mean think about it, lol. I tried it out & even wrote a blog!!! Delicious...

fatduetofood71's Review

March 09, 2011
very good dessert. A family favorite.

killerkitty's Review

November 23, 2009
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.