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
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Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the bread pudding topped with a scoop of chocolate ice cream.
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