Recipe

Elvis Bread Pudding

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients:

For the Custard:
2 ripe bananas
½ cup pitted dates, soaked in warm water for 10 minutes
1 1/2 cups unsweetened almond milk (or milk of choice)
¼ cup peanut butter (unsweetened, natural)
2 tablespoons ground flaxseed
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt

For the Bread Pudding:
4 pieces turkey bacon
6 cups cubed whole wheat bread (day-old or slightly stale)
1/4 cup chopped toasted peanuts
1 extra banana, sliced (for layering)

Instructions:

1. Cook the Turkey Bacon:
   Preheat oven to 375°F (190°C).
   Lay turkey bacon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway, until crispy. Alternatively, cook in a skillet over medium heat until browned. Set aside to cool, then chop.
2. Prepare the Custard:
   In a blender, combine bananas, soaked dates, almond milk, peanut butter, flaxseed, vanilla, cinnamon, and salt. Blend until smooth. Let sit for 5 minutes to thicken slightly.
3. Assemble in a Loaf Pan:
   Grease a 9×5-inch loaf pan and line with parchment, leaving overhang for easy removal. In a mixing bowl, toss the bread cubes with the custard, ensuring everything is evenly soaked. Let sit for 10 minutes to soak in the custard.
   Layer half of the soaked bread mixture into the loaf pan, pressing lightly. Scatter half the sliced banana, peanuts, and half the chopped turkey bacon over the top.
   Repeat with the remaining bread mixture, pressing firmly so it holds together. Top with remaining chopped peanuts, banana and turkey bacon.
4. Bake:
   Reduce oven temperature to 350°F (175°C).
   Cover the loaf pan loosely with foil and bake for 50 minutes.
   Remove foil and bake for another 10 minutes, or until the top is golden and slightly crisp.
5. Cool & Serve:
   Let cool for at least 15 minutes in the pan before lifting it out using the parchment overhang.
   Slice and serve warm, optionally drizzled with peanut butter or a touch of maple syrup.