What is better than dessert for breakfast? Dessert for breakfast that is dressed up to resemble something slightly more healthy than dessert for breakfast.
This past weekend my sister and I spend all Easter day with my beloved grandparents. I made the comment to Shelby Saturday as we were making the journey north that I was anxious to see and taste all the wonderful things that Mommaw had in store for us. It is always such a treat to visit Mommaw and Boppaw (see here where I discuss how their house serves as my vacation home - all of these points are still completely valid.) We prepared this Peanut Butter Banana Bread Pudding the night before and stuck it in the fridge so that it would be ready for us after sunrise church service Easter morning. It was so nice to come to back this devilishly divine dessert... I mean breakfast.
|Look how gorgeous this table is! Mommaw added these flowers from her garden to make this photo just perfect.|
|Peanut Butter Banana Bread Pudding, dolloped with vanilla Greek yogut and served with fresh fruit. As Shelby said, a tribute to Elvis Presley himself.|
Peanut Butter Bread Pudding
1/2 loaf Hawaiian sweet bread, or similar white bread, cubed
1 cup half-and-half
1/2 cup (chunky) peanut butter, melted
1 cup sugar
4 eggs, beaten
1 tsp vanilla
1 tsp salt
4 ripe bananas, thinly sliced
Mix the half-and-half, sugar, peanut butter, eggs, salt, and vanilla in a large bowl. Add bread cubes to mixture and toss to coat. Gently fold in bananas. Pour mixutre into greased individual ramikins or one large baking dish. (Cooking time will differ depending on what vessle you choose.) Cover and refridgerate for four hours or overnight. Bake at 375 degrees for 50 minutes (large baking dish) or about 20 minutes for inidividual ramikins.
** We used chunky peanut butter and wished we had added additional chopped peanuts for more texture contrast - if you are a chunky peanut butter fan then I highly recommend this.