Peanut Brittle Bread Pudding


2-1/4 cups milk
4 beaten eggs
1/2 cup granulated sugar
1 tablespoon vanilla
1 teaspoon finely shredded orange peel
1/2 teaspoon ground cinnamon
4 cups dry French, Italian, or sourdough bread cubes*
1 cup coarsely chopped peanut brittle
1/3 cup margarine or butter
1/3 cup packed brown sugar
2 medium bananas, sliced
1/8 teaspoon ground cinnamon
1 tablespoon rum or orange juice
1 tablespoon banana liqueur, creme de cacao, or orange juice
Vanilla ice cream (optional)


Preheat oven to 350 degrees F. In a bowl beat together milk, eggs, granulated sugar, vanilla, orange peel, and cinnamon. Place bread cubes in an ungreased 2-quart square baking dish. Pour egg mixture evenly over bread cubes. Sprinkle with chopped peanut brittle.

Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Cool slightly. Serve warm with Bananas Foster Sauce and vanilla ice cream, if desired. Makes 8 servings with 3 tablespoons sauce.

Bananas Foster Sauce: In a large skillet melt margarine or butter over medium heat. Stir in brown sugar until melted. Add bananas. Cook and gently stir over medium heat about 1 minute or until heated through. Remove from heat. Stir in cinnamon, rum or orange juice, and banana liqueur, creme de cacao, or orange juice. Serve immediately with bread pudding. Makes 1-1/2 cups sauce.

*To dry bread cubes: Place bread cubes in a large pan and bake in a 350 degree F. oven for 10 to 15 minutes or until dry but not brown, stirring twice.

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