Name: Chocolate-Banana-Peanut Bread Pudding
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 to 16 servings
Ingredients: 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

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Chocolate-Banana-Peanut Bread Pudding

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