Recipe courtesy of Tregaye Fraser
Episode: Tiki Takeover
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Chocolate-Banana-Peanut Bread Pudding
Total:
1 hr 30 min
(includes cooling time)
Active:
30 min
Yield:
12 to 16 servings
Total:
1 hr 30 min
(includes cooling time)
Active:
30 min
Yield:
12 to 16 servings

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.

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

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