Peanut Butter Bread and Banana Breakfast Pudding recipe

What better way to use up over-ripe bananas than by making breakfast pudding loaded with sweet bananas? :)

My kids love eating bananas - not any kind of bananas, but these tiny Malaysian bananas that are incredibly sweet and go in one bite! I kind of overdone and bought way too much the last time we were in JB and now here they are sitting on the counter and bugging me!

This banana bread pudding is easy to make, yummy and creamy, great for breakfast and snack time. Add a bit of custard or blueberry jam and it is satisfyingly delicious!

Peanut Butter Bread and Banana Breakfast Pudding

Ingredients:

4 slices bread (I used wholemeal bread)
4 eggs
2 cups milk
12 small ripe bananas - sliced thinly
8 tbsp. peanut butter (crunchy)
½ tsp cinnamon
1 tbsp. sugar
pinch of salt
oil for greasing baking dish

Instructions:

1. Spread peanut butter on bread, then roughly cut into 2cm pieces
2. Layer half of the bread onto a greased baking dish
3. Top with half of the bananas
4. Followed by the rest of the bread and lastly the rest of the bananas
5. In a mixing bowl, whisk eggs, milk, sugar, salt, cinnamon, then pour onto the baking dish, making sure all the bread is well soaked
6. Let the bread absorb egg mixture for at least 15 minutes before baking, or cover and refrigerate overnight if preparing ahead for breakfast
7. Preheat oven to 180℃
8. Bake for 20 minutes until top is golden and pudding has puffed slightly
9. Serve warm