Chocolate-Banana-Peanut Bread Pudding

Total Time:
1 hr 30 min
30 min
30 min
30 min

12 to 16 servings

  • 1 frozen chocolate cake, such as Pepperidge Farm 3-Layer Cake
  • One 14-ounce package frozen mini chocolate eclairs
  • One 12-ounce package frozen waffles (10 waffles)
  • 8 brownies
  • 2 tablespoons heavy cream
  • 1 tablespoon whole milk
  • 7 large eggs
  • One frozen chocolate-covered banana with peanuts, such as Totally Bananas
  • One 17-ounce frozen cheesecake, thawed, crusts removed
  • 1 cup confectioners' sugar
  • 1/3 cup chopped roasted peanuts
  • 1 pint chocolate ice cream, for serving
  • 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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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