Breakfast

Peanut butter banana bread pudding bake is for Breakfast, Dessert.

Peanut butter banana bread pudding bake takes 10 minutes to prepare.

Peanut butter banana bread pudding bake takes 40 minutes to cook.

Peanut butter banana bread pudding bake makes 6 servings.

The ingredients for Peanut butter banana bread pudding bake are:

2 medium/large ripe bananas, thinly sliced
2 cups milk, 2% or whole
2 loaves Le Petit Francais French baguettes, or other loaf(s) that equal 220-240g) baked according to package directions, cooled slightly and sliced or torn into bite sied pieces
4 large eggs
1/4 cup granulated sugar
1/4 cup plus 1 tbsp. Erythritol sweetener (or your favorite sugar substitute)
1/2 cup creamy, all natural peanut butter
1 scoop (28-33g) plain or vanilla
1 tsp vanilla extract (optional)
1/4 tsp. kosher salt

Here is how you make Peanut butter banana bread pudding bake:

Preheat oven to 350 degrees. Grease a 9x13 inch pan with cooking spray, or line with foil. In a medium bowl, whisk the eggs for 1 minute. Add to it the vanilla, sugar, erythritol, salt until combined; add milk. Add bread pieces to custard mixture, toss gently to coat, and allow to soak for 10-20 minutes.Pour bread custard mixture into greased pan. Top with banana slices evenly.Put peanut butter in a microwave safe cup and heat for 30-60 seconds, until warm enough to drizzle easily on top of everything.Bake for 35-40 minutes, or until firm in the center. Allow to cool for a few minutes before slicing and serving. Allow to cool completely before moving to a container with a tight-fitting lid.Keeps in the fridge for a few days.Serving Size: Makes 6 3x4 inch squaresNumber of Servings: 6Recipe submitted by SparkPeople user ELOORA.

The nutritional information for Peanut butter banana bread pudding bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 505.8

• Total Fat: 18.1 g
• Cholesterol: 135.4 mg
• Sodium: 636.3 mg
• Total Carbs: 62.5 g
• Dietary Fiber: 3.3 g
• Protein: 25.0 g