Tuesday, May 29, 2012

Guest Post: Banana Peanut Butter Bread Pudding

Today I am so happy to be sharing my first post-baby guest post!  Erin and I are truly kindred spirits.  From our love of peanut butter to desserts to funfetti, I knew Erin would be perfect to guest post.  Then I saw the recipe she sent me!  
Banana.  Love
Peanut butter.  Must eat daily.
Bread.  um....
Puddng. Yes please.
Banana Peanut Butter Bread Pudding! Now how can I get Erin over here to bake this for me??  In the meantime, please do check out this recipe and Erin's blog, you won't be disappointed!

Hello Yums and Loves readers! My name is Erin from The Spiffy Cookie and I have something to confess... No matter how many times it happens to me, I forget to read a recipe all the way through before setting out to prepare it. As a result I continuously get burned by overnight steps that I hadn't planned for (but I want to eat it today!). Because I know I cannot be alone in making such a mistake repeatedly, here is your warning that this recipe has an overnight step (or a four hour step if you are impatient). But it is well worth the wait, I promise. If you don't believe me just read the ingredient list: there's peanut butter!
As Alex mentioned in her Popover post,breakfast everything is better when made with peanut butter. So when she asked me to guest post after the arrival of her new bundle of joy, I knew I had to make something with peanut butter. May babies have a special place in my heart, because I just so happen to be one peanut-butter -infatuated May baby myself!
I used crunchy peanut butter in order to add a little bit of a crunch factor into this very moist bread pudding. Even though I typically am not a fan of crunchy surprises in something as soft as bread pudding (such as crunchy pieces of celery and onion in potato salad - despite liking the flavor), but it felt so right in this scenario. I blame it on the slightly crunchy browned top after baking due do the sprinkling of sugar. Pure delicious blame.
Feel free to enjoy this with a side of yogurt, or whipped cream for those of you who prefer dessert for breakfast (no judgment here). But I was perfectly content eating this all by itself.

Serves 2 generously
4 slices sandwich bread (I used nutty oat)
2 eggs
1/3 cup half and half
1/2 tsp salt
1/4 cup crunchy peanut butter
1 tsp honey
2 ripe bananas, thinly sliced
Butter for greasing your ramekins
Turbinado brown sugar for broiling (optional)
  1. Roughly cut or tear the bread into 1–inch pieces and set aside.
  2. In a large, shallow dish, whisk together the eggs, vanilla, half and half and salt. Heat the peanut butter in the microwave until soft - about 30 seconds. Stir the peanut butter and honey into the egg mixture and mix until it's as even as possible (but it's okay to have a few peanut butter blobs).
  3. Gently stir the bread into the egg-peanut butter mixture, tossing until evenly coated and absorbing the mixture. The bread will disintegrate a little, but that's fine. Slice the bananas and stir them gently in. Lightly grease two 6–inch wide ramekins (or use 4 smaller ramekins). Pour the pudding mixture into the ramekins and pat down gently. Cover in saran wrap and refrigerate for 4 hours or overnight to allow flavors to fully meld.
  4. Preheat oven to 400 degrees. Sprinkle a little Turbinado sugar on tops of puddings. Bake for about 20 minutes, until top is golden and the pudding has puffed slightly. Serve immediately with optional vanilla yogurt or whip cream.
Source: Adapted slightly from The Kitchn

Looks delicious right?  I can't thank Erin enough for sharing this great recipe!  I am dying to try it!  Oh and did you see Erin's link to her homemade vanilla extract??  I want to make that this year!
Stay tuned for more great guest posts!