Elvis Inspired Bread Pudding
A little salty, a little sweet, and totally indulgent—without being over the top. This Elvis-inspired bread pudding takes all the flavors of the King’s favorite sandwich (peanut butter, banana, and bacon) and turns them into a warm, custardy, naturally sweetened bake.
Elvis Bread Pudding
Servings: 6–8
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Ingredients:
- 4 pieces turkey bacon
- For the Custard:
- 2 ripe bananas
- ½ cup pitted dates, soaked in warm water for 10 minutes
- 1½ cups unsweetened almond milk (or milk of choice)
- ¼ cup peanut butter (unsweetened, natural)
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- For the Bread Pudding:
- 6 cups cubed whole wheat bread (day-old or slightly stale)
- ¼ cup chopped toasted peanuts
- 1 extra banana, sliced (for layering)
Instructions:
- Cook the Turkey Bacon: Preheat oven to 375°F (190°C). Bake bacon on a parchment-lined sheet for 12–15 minutes, flipping halfway, until crispy. Alternatively, cook in a skillet. Cool and chop.
- Prepare the Custard: In a blender, combine bananas, soaked dates, almond milk, peanut butter, flaxseed, vanilla, cinnamon, and salt. Blend until smooth and let sit 5 minutes to thicken slightly.
- Assemble in a Loaf Pan: Grease and line a 9×5-inch loaf pan with parchment. Toss bread cubes with custard and let sit 10 minutes. Layer half the mixture in the pan, pressing lightly. Top with half the sliced banana, peanuts, and bacon. Repeat with remaining ingredients, pressing firmly. Top with remaining banana, peanuts, and bacon.
- Bake: Lower oven to 350°F (175°C). Cover pan loosely with foil and bake for 50 minutes. Uncover and bake an additional 10 minutes until golden and slightly crisp.
- Cool & Serve: Let cool in the pan for at least 15 minutes. Use parchment to lift and slice. Serve warm with optional drizzle of peanut butter or maple syrup.
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