Peanut Butterscotch Banana Bread Puddings

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.3
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 138.4 mg
  • Total Carbs: 49.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.1 g

View full nutritional breakdown of Peanut Butterscotch Banana Bread Puddings calories by ingredient
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My combination of all the things my dad loves most: butterscotch, bananas, peanut butter and bread pudding! Adapted from Alice Medrich. My combination of all the things my dad loves most: butterscotch, bananas, peanut butter and bread pudding! Adapted from Alice Medrich.
Number of Servings: 8


    1/4 teaspoon salt
    1 cup Peanut Butterscotch Sauce
    2 whole grain panini buns, sliced thinly crosswise and lightly toasted
    3 ripe bananas, sliced on an angle into 14" thick pieces
    3/4 cup Egg Creations egg substitute (or 3 eggs)
    2 packets caramel-flavoured stevia
    pinch salt
    1 tbsp vanilla
    1 1/4 cups original Coconut Dream
    1 tsp raw sugar, for topping


Stir the salt into the Peanut Butterscotch Sauce.
Grease the insides of four (8-oz) oven-safe coffee mugs and pour 1 1/2 tbsp butterscotch into the bottom of each.
Spread remaining sauce on one side of each bread slice and top with a slice of banana.
Top with more butterscotch and another slice of bread, stacking as high as the coffee cup with the top slice facing butterscotch-side down.
On either side of the stack, place one slice of bread with butterscotch and banana side inward.
Repeat to fill the remaining mugs.
Whisk the Egg Creations, stevia, salt, and vanilla in a medium bowl.
Whisk in the Coconut Dream.
Fill each mug with the egg mixture, and let stand 45 minutes. Top up the mixture in the mugs as necessary.
Place a rack in the lower third of the oven and preheat the oven to 400F.
Sprinkle the tops of each bread pudding with the sugar and place mugs into a 9" square pan that can comfortably hold the mugs.
Put the pan in the oven and pour boiling water into the pan to come a third of the way up the sides of the mugs.
Bake 40 minutes, until a knife inserted in the puddings comes out mostly clean.
Let cool for 10 minutes in the water bath, then remove with tongs.
If not serving within 2 hours, cover and refrigerate.
Serve the puddings in their cups, warm, at room temperature, cold, or reheated individually for a few seconds in the microwave.

Serving Size: Makes four (8-oz) mugs, 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.

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