Chocolate-Banana-Peanut Bread Pudding

  • Total: 1 hr 30 min (includes cooling time)
  • Active: 30 min
  • Yield: 12 to 16 servings
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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


  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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