Banana Peanut Butter Bread Pudding
serves 2 generously
4 slices sandwich bread (I used a toasted oat version I like)
1 teaspoon vanilla
1/3 cup half and half
1/2 teaspoon salt
1/4 cup honey roasted peanut butter (I love the 'grind yourself' type at Whole Foods)
2 ripe bananas, thinly sliced
butter for greasing your ramekins
Turbinado brown sugar for broiling (optional)
Roughly cut the bread into 1–inch pieces (or you could just tear the bread for a slightly rougher look) and set aside.
In a large, shallow dish, whisk together the eggs, vanilla, half and half and salt. Heat the peanut butter in the microwave until soft—this took my microwave about 30 seconds. Stir the peanut butter into the egg mixture and mix until it's as even as possible (but it's okay to have a few peanut butter blobs).
Gently stir the bread into the egg-peanut butter mixture, tossing until evenly coated and absorbing the mixture. The bread will disintegrate a little, but that's fine. Slice the bananas and stir them gently in. Lightly grease two 6–inch wide ramekins (or use 4 smaller ramekins). Pour the pudding mixture into the ramekins and pat down gently. Cover in saran wrap and refrigerate for 4 hours or overnight to allow flavors to fully meld.
Preheat oven to 400°F. Sprinkle a little Turbinado sugar on tops of puddings. Bake for about 20 minutes, until top is golden and the pudding has puffed slightly. Serve immediately with vanilla yogurt or whip cream.