Wow…it’s been quite some time since I posted! It’s been super busy this Spring and ending my son’s first year in High School, golf season, etc. Plus, I have been on a new road to healthy eating, concentrating on preparing foods that will help me lose weight and keep all my stats in check! It is working…since March 25, I have lost 22 pounds, and I feel really good. But, focusing so much on that goal, hasn’t left me a lot of time for writing and posting. Guess I’m not a multi-tasker…. however, healthy foods can be yummy, so I will get back to sharing some of my new recipe tips soon. But when I posted a pic of this on Instagram, many people requested the recipe, so I am happy to share. This recipe is not one of those healthy options. I’ll just lay it out there. LOL. It is a recipe I stumbled across many years ago in a Southern Living magazine. I prepared it back then for a Father’s Day brunch treat, and it was a hit. I altered the recipe just a tiny bit, using a different bread, and sometimes omitting the bananas and peanuts. I hadn’t made it since then. But, this Father’s Day, when my hubby said he wanted to eat in rather than going out, I had to resurrect it for the perfect ending to his special meal… grilled filets, cheesy steakhouse potatoes and creamed spinach. This is a once every year or three dessert since it’s so indulgent. It takes a little prep time, but the result is worth it! This is for 8…I always cut it in half, because two people can totally share it. And it’s done in individual ramekins, but you can just make a big traditional type dish of it as well. The caramel recipe is amazing and decadent. I was a little intimidated the first time I made it…but it was not as hard as I thought. I’ve made the sauce many times by itself, and use it for other desserts or ice cream. Sometimes, I’ve cooked it a bit too long and gotten a few hard crystallized sugar lumps…but just strain those out, and no one will know! The sauce is thick and silky and oh so amazing! Of course, you can buy sauce to save time, but try it just once! I think you’ll love it as much as I do! I wasn’t thinking ahead to posting this while I was making it…so I apologize I have no pictures of the recipe in progress…just the finished product. Which is OMG! HaHa! Enjoy!
- 8 buttermilk bread slices, crusts removed (I always use a Pepperidge Farm bread with cinnamon swirled through it for extra flavor)
- 1/2 cup creamy peanut butter
- 2 bananas, thinly sliced (can be omitted…it’s also great without!)
- 2 large eggs
- 1/2 cup granulated sugar
- 2 Tablespoons brown sugar
- 1 3/4 cups whipping cream
Spread bread slices with peanut butter. Top 4 slices with bananas, if using, and then top the 4 slices with the other 4, peanut butter sides down, making a sandwich. Press firmly. Cut sandwiches into 1 inch pieces. Place in 8 lightly greased 8 ounce ramekins or 11 x 7 inch baking dish instead. Whisk together eggs and sugars. Whisk in whipping cream. Gradually pour mixture over sandwich pieces in ramekins or dish. Sprinkle with the streusel topping. If using ramekins, place them in a jelly roll pan, cover and chill 2-24 hours. Otherwise, just cover the baking dish and refrigerate. Preheat oven to 375. Let pudding stand at room temp 30 minutes. If using ramekins, bake 20-25 minutes or until golden brown, set and puffed. If using the baking dish, bake 35 minutes till set. Serve topped with caramel topping, if desired.
Peanut Butter Streusel Topping
- 1/4 cup all purpose flour
- 1/4 cup firmly packed brown sugar
- 2 Tablespoons butter
- 2 Tablespoons creamy peanut butter
- 1/4 cup chopped salted peanuts (this is in the original…I have never included this in my version)
Stir together flour and brown sugar in a bowl. Cut in butter and peanut butter with a pastry blender or fork until it resembles small peas. Stir in peanuts, if using.
- 1 cup sugar
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 1/8-1/4 tsp. salt
Cook sugar in a 3 quart heavy sauce pan over medium heat several minutes until sugar caramelizes, tilting and swirling the pan to incorporate mixture. This can take some time, be patient. This will get really hot, so be careful not to splatter any on your skin. Stir in whipping cream. Mixture will bubble and harden. Cook, stirring constantly, until mixture melts and begins to boil (about 5 minutes). Quickly pour sauce into a bowl, stir in vanilla and salt. Let cool 15 minutes. Can be covered and refrigerated until ready to use. Just warm in microwave.