Roasted Banana Bread Pudding

• 2 medium bananas, unpeeled
• 4 large eggs
• 1 cup whole milk
• 1 cup eggnog or heavy whipping cream
• 2/3 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 10 cups day-old cubed bread
• 1/3 cup chopped pecans, toasted
• 1 cup peanut butter chips
• Vanilla ice cream
• Additional toasted pecans, optional

1. Preheat oven to 400u0b0. Place unpeeled bananas on a foil-lined
2. ; roast until fragrant and skins have blackened, 12-15 minutes. Cool slightly. Reduce oven setting to 350u0b0.
3. In a large bowl, whisk together eggs, eggnog, milk, sugar, cinnamon and salt. Peel and mash bananas; stir into egg mixture.
4. Spread bread cubes evenly in a greased 13x9-in. baking dish. Sprinkle with peanut butter chips and 1/3 cup pecans. Pour egg mixture over top.
5. Bake, uncovered, until puffed, golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm with ice cream and, if desired, additional pecans.

bananas, eggs, milk, eggnog, sugar, ground cinnamon, salt, bread, pecans, peanut butter, vanilla ice cream, pecans

Taken from www.tasteofhome.com/recipes/roasted-banana-bread-pudding/ (may not work)