Recipe courtesy of Tregaye Fraser
Chocolate-Banana-Peanut Bread Pudding
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- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 721
- Total Fat
- 38 g
- Saturated Fat
- 13 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 15 g
- Cholesterol
- 211 mg
- Sodium
- 727 mg
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 721
- Total Fat
- 38 g
- Saturated Fat
- 13 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 15 g
- Cholesterol
- 211 mg
- Sodium
- 727 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Trim off and discard all of the icing from the cake and eclairs, then chop into 1-inch pieces. Chop the waffles and brownies into 1-inch squares. Transfer of all the chopped baked goods to a 9-by-13-inch baking dish.
- Combine the cream, milk and eggs in a bowl and whisk until smooth; pour the custard over the chopped baked goods. Bake until light golden brown and set, about 30 minutes. Transfer the bread pudding to a cooling rack and let cool for 30 minutes.
- For the icing, place the frozen banana in a food processor and blend until smooth. Add the cheesecake filling and confectioners' sugar; blend until smooth. Spread the icing over the top of the bread pudding and then top with the peanuts.
- Serve the bread pudding topped with a scoop of chocolate ice cream.
