Love Me Tender Bread Pudding
Oh dear. Where to begin with this bread pudding.
It somehow came to me a sleep deprived moment. It all started with the simple thought of making bread pudding.
Then I thought to myself how about a salted caramel bread pudding?
That lead to me thinking about a bacon and salted caramel bread pudding.
That randomly lead me to thinking about the dearly departed Elvis and his love for bacon and food to excess. Random, I know, but then it dawned on me.
I AM GOING TO MAKE A SALTED CARAMEL, BACON, BANANA AND PEANUT BUTTER BREAD PUDDING.
It was truly a lightbulb moment, and from there it went all downhill…or uphill, depending on how you look at things.
I started by purchasing a 12 pack of mini croissants from the grocery store bakery. I ripped each croissant into two pieced and arranged them in a baking dish sprayed with Pam baking spray. Of course, you could always butter the pan too.
Next I browned a package of thick cut applewood smoked bacon. I love the applewood kind as it adds a nice smokey flavor.
When the bacon was browned, I added the cooled bacon pieces to torn croissant pieces.
Croissants with bacon
Next I sliced three organic bananas, you know organic for the health benefits ;), and added the pieces to the croissants and bacon.
Next I whipped up the custard consisting of heavy cream, eggs, vanilla and brown sugar.
When the custard is ready take some smooth peanut butter and warm it in the microwave for about 30 seconds until it is pourable and has a liquid consistency. Note — I used 1/4 a cup and it is a VERY light note of peanut butter. I actually had a bit of trouble even tasting the peanut butter flavor but my husband thought it was the perfect amount.
Pour the peanut butter into the custard mixture and whisk until combined.
Peanut Butter and Custard
Next pour the mixture over the croissant, bacon and bananas
While the bread pudding is baking, make the caramel sauce.
Once the bread pudding is done baking, pour the caramel all over the top and start to drool.
Bread Pudding components:
12 mini croissants
1 package of applewood smoked bacon, cut in small pieces
3 ripe organic bananas
8 eggs, whipped
1 pint of heavy whipping cream
1 tablespoon of vanilla
1/2 firmly packed cup of brown sugar
1/4 cup of smooth peanut butter
Bacon salted caramel components:
1 tablespoon of reserved bacon grease
4 tablespoons of salted butter
1/2 cup of heavy whipping cream
1 cup of packed brown sugar
generous pinch of kosher salt to taste
Preheat oven to 350*
Tear croissants into bite sized pieces and arrange in baking dish that is greased or sprayed with baking spray
Cook bacon in pan until browned and crispy. Reserve bacon grease. After you have drained the bacon pieces sprinkle over the torn croissant pieces.
Next slice three bananas and layer with croissants and bacon.
Whisk eggs, heavy whipping cream, brown sugar, vanilla until custard is fully incorporated.
Heat peanut butter in microwave for about 30 seconds, until it becomes a runny consistency. When cooled slightly incorporated into custard mixture. Once custard and peanut butter are together, pour of croissant pieces. Make sure to stir around the mixture until all the bread is covered with the custard.
Bake covered with foil in oven for 30 minutes, then remove foil and cook an additional 20 minutes until middle is set and no longer jiggly.
While bread pudding is baking, make the caramel sauce. In small saucepan mix the brown sugar, cream, butter, bacon grease and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further.
Once bread pudding is finished cooking, pour decadent caramel sauce over the top!