Banana Peanut Butter Breakfast Bread Pudding

Happy Friday!  Breakfast is by far my favorite meal of the day -- I take time to sit down and enjoy it every morning.  I know most tend to grab something as they are rushing out the door so take some time this weekend and sit down to enjoy this special treat.

It may seem indulgent but it actually has all of the components to start your day right (well, for the most part!).  Have a great weekend!

Banana Peanut Butter Breakfast Bread Pudding

Yields:  1 serving

Source:  The Kitchn

Ingredients
1 stale dinner roll, cut into cubes (you can also use one piece of stale bread, heartier versions work best!)
1 egg white
1/2 teaspoon vanilla
2 Tablespoons milk
1/4 teaspoon ground cinnamon
1-2 Tablespoons peanut butter (any variety works great, I used almond butter)

1 ripe banana, thinly sliced

Turbinado brown sugar (or any coarse sugar), for topping

Directions

Roughly cut the bread into 1–inch pieces and set aside.

In a large, shallow dish, whisk together the egg white, vanilla, milk and cinnamon. Heat the peanut butter in the microwave until soft (about 20 seconds).  Stir the peanut butter into the egg mixture and mix (there will be some clumps of PB).

Gently stir the bread into the egg-peanut butter mixture, tossing until evenly coated and absorbing the mixture.  Slice the bananas and gently stir them in. Lightly grease a ramekin with cooking spray or butter.  Pour the pudding mixture into the ramekin and pat down gently. Cover in saran wrap and refrigerate for 4 hours or up to 24 hours.

Preheat oven to 400°F.  Sprinkle a little sugar on top of bread pudding.  Bake for about 20 minutes, until top is golden and the pudding has puffed slightly. Serve immediately with yogurt, whip cream or honey.