Peanut Butter-Banana-Sandwich Bread Pudding With Dark Caramel Sauce

• 8 slices buttermilk bread, crusts removed
• 1/2 cup creamy peanut butter
• 2 bananas, thinly sliced
• 2 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons brown sugar
• 1 3/4 cups whipping cream
• peanut butter streusel topping (see below)
• dark caramel sauce (see below)
• whipped cream, for garnish
• 1/4 cup all-purpose flour
• 1/4 cup firmly packed brown sugar
• 2 tablespoons butter
• 2 tablespoons creamy peanut butter
• 1/4 cup salted peanuts, chopped
• 1 cup sugar
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

1. Spread bread slices with peanut butter.
2. Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly.
3. Cut sandwiches into 1-inch pieces; place in 8 lightly greased (8-ounce) ramekins.
4. Whisk together eggs and sugars; whisk in whipping cream.
5. Gradually pour mixture over sandwich pieces in ramekins; sprinkle with peanut butter streusel topping.
6. Place ramekins in a 15- x 10-inch jelly-roll pan.
7. Cover and chill 2 to 24 hours.
8. Preheat oven to 375.
9. Let puddings stand at room temperature 30 minutes.
10. Bake at 375 for 20 to 25 minutes or until golden, set and puffed.
11. Serve warm with caramel sauce.
12. Garnish, if desired.

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Taken from www.foodrepublic.com/recipes/peanut-butter-banana-sandwich-bread-pudding-with-dark-caramel-sauce-recipe/ (may not work)