Sunday, September 14, 2014

Peanut Butter Bread Pudding

I made this bread pudding the other day with no real intention of posting it. After one bite, I knew it was too good not to share. The texture of it is not quite that of your usual bread pudding, but the intense peanut flavor and deliciousness is irresistible.

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Peanut Butter Bread Pudding
10 slices of sandwich bread
5 eggs
1 cup buttermilk
2 cups peanut flour
1/2 cup peanut butter (optional, but recommended)
4 ripe bananas
1 tsp cinnamon
3/4 cup brown sugar
1/4 tsp salt

Spray a 9X13" baking dish with cooking spray. Blend together all the ingredients except for the bread until well mixed. Cut the bread up into cubes and scatter it around the bottom of the pan. Evenly pour on the peanut mixture, coating each bread cube in it. Cover and refrigerate overnight. The next morning, allow the pan to sit out for an hour on the counter to allow it to come to room temperature. Preheat your oven to 325 degrees. Bake  for 30 minutes, or until a toothpick comes out clean. Slice and serve.

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