Introduction
Did someone say Peanut Butter? This filling and delicious recipe will be devoured in minutes.
Recipe inspired by Erin Wright – The Food Mentalist
Ingredients
Method
Roughly tear the bread into 1–inch pieces and set aside. In a large bowl whisk together the eggs, vanilla, skim milk and salt.
Heat the peanut butter and honey in the microwave until melted (about 3 x 10 second).
Whisk the peanut butter and honey mixture into the egg mixture until combined.
Gently fold the bread through the egg-peanut butter mixture until evenly coated and all the pieces have been coated in the egg mixture. Thinly slice the bananas and stir them gently in. Lightly grease 4 (3/4 cup capacity) ramekins.
Spoon the pudding mixture into the ramekins. Cover in plastic wrap and refrigerate for 4 hours or overnight to allow flavours to infuse.
Preheat oven to 200°C. Sprinkle a little brown or demerara sugar on tops of puddings and bake for about 20 minutes, until top is golden and the pudding has puffed slightly.
Serve immediately with low fat vanilla yogurt.
