Aside from adoring bananas and bread pudding (or anything custardy in general) my dad is also a big fan of butterscotch and peanut butter. While I know salted caramel is a "big thing" these days, I found a butterscotch sauce recipe in Medrich's book as well that I couldn't wait to try out. I took some major liberties with the mixture along the way, though, using coconut milk in place of the heavy cream, extra Scotch and peanut butter for the standard dairy butter. I was terrified that the whole thing would blow up in my face - but you know what? It worked! I got a silky smooth, dark and rich mixture that became the "magic" with the bread pudding mixture.
Since I did not have the 6-oz ramekins Medrich calls for in the book, nor could I find any, I dug up some old (oven safe) coffee mugs from the basement and used those. The slices of stale, whole grain panini bun that I used were the perfect size for the cups, and the flavour of the whole wheat lent an additional nuttiness that played off well with the peanut butter sauce. I tossed in some extra bananas just because my dad likes them, and the custard was cobbled together from the end of a carton of no-cholesterol egg substitute, Coconut Dream®, and a touch of caramel-flavoured stevia. All in all it was a rich, decadent dessert that somehow I can see being eaten for Sunday brunch... who am I to judge?
Peanut Butterscotch Banana Bread Puddings
Makes 4 coffee mug sized puddings, 8 servings
1/4 teaspoon salt
1 cup Peanut Butterscotch Sauce (see below)
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
1 tbsp vanilla
1 1/4 cups original Coconut Dream® (or canned coconut milk)
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 400°F.
- 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.
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
A word to the wise regarding the butterscotch sauce: ensure the coconut milk is warm before stirring into the sugar, or it will separate and curdle.
Peanut Butterscotch Sauce
Adapted from Alice Medrich
Makes about 1 1/4 cups
1/3 cup water
3 tbsp Scotch
1 cup dark brown sugar
pinch sea salt
3/4 cup coconut milk
3 tbsp smooth peanut butter
- Combine the water, scotch and sugar in a saucepan set over medium heat.
- Cook, uncovered, swirling the pan occasionally to redistribute the sugar (do not stir), until the mixture is dark and the bubbles all over the surface get smaller and slower to pop.
- While sugar cooks, warm the coconut milk and peanut butter together until fingertip-warm.
- When sugar syrup reaches the correct stage, remove from the heat and stir in the milk mixture.
- Place back over low heat and continue to cook, stirring, for 2 minutes.
Total Fat: 5.6 g
Cholesterol: 0.0 mg
Sodium: 31.2 mg
Total Carbs: 30.9 g
Dietary Fiber: 0.3 g
Protein: 1.4 g