Tuesday, March 1, 2011
Peanut Butter and Banana Bread Pudding with Chocolate Caramel Sauce
This one is in honor of National Peanut Butter Day, which is TODAY! I haven't tried it, but it looks amazing - let us know how it is, should you try it.
4 slices of Nature's Pride Country White Bread
2 TBS butter
4 tsp white sugar
1/2 cup natural peanut butter, crunchy style
2 ripe bananas, mashed
1/4 cup palm sugar, or light brown sugar
1 1/2 cups half and half
1/2 cup sugar
1 1/2 tsp vanilla
6 3/4 cup ramekins, lightly buttered
Preheat oven to 350º F.
Spread the slices of bread with the butter and sprinkle with sugar. Grill on a hot grill about 1 minute, rotating the slices 90º to get nice cross hatching.
In a bowl, stir together the peanut butter, bananas and palm sugar. Spread the mixture on the toasted bread. Cut each slice into 3/4 inch to 1 inch cubes. Place the cubes loosely into the buttered ramekins.
In a small saucepan, scald the half and half. Stir in the sugar. In a medium mixing bowl, beat the eggs. Add a small amount of the half and half to the eggs, whisking constantly to temper the eggs. Add the remaining half and half mixture while continuing to whisk. Stir in the vanilla.
Pour the custard mixture into the ramekins. Push the cubes of bread into the custard mixture. Allow to sit for five minutes before baking.
Bake for 20 to 25 minutes until lightly browned and the custard is just set.
Allow to cool briefly before upending the ramekins onto serving plates. Top with a scoop of vanilla ice cream and the chocolate caramel sauce.
Chocolate Caramel Sauce
(Adapted from Joy of Cooking)
1 cup golden brown sugar
1 TBS unsalted butter
1/2 cup heavy cream
4 oz bittersweet chocolate (I used Ghiradelli 60% Cacao bittersweet chips)
Melt sugar, stirring constantly. Stir in butter and heavy cream. After you have smooth caramel, remove the pan from heat and stir in chocolate. The heat from the caramel sauce should be sufficient to melt and incorporate the chocolate.
Recipe from Javaholic
Posted by Debi