Name: Elvis Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 5-6 cups stale bread, cut into cubes; 3 large eggs; 2 ripe bananas, mashed; 1/2 cup creamy peanut butter; 2 cups whole milk; 1/3 cup white sugar; 1 tsp vanilla extract; 6 slices cooked bacon, chopped; Pinch of salt

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Elvis Bread Pudding is the solution when you’ve got a pile of bananas going brown and last night’s bread hard as a rock. Ever stared at that mess and thought, “Okay, now what?” Same here.

It’s like life hands you mushy fruit and leftover bread and wants you to dream up dessert magic. I tried this recipe out of sheer desperation (well, and a little curiosity) and honestly, it’s been a game-changer with friends and family.

Simple, a bit quirky, and ridiculously comforting, like a warm hug from the King himself.

What is Elvis Bread Pudding?

Let’s just say: folks aren’t always sure what to expect here. Basically, this treat honors Elvis Presley’s downright legendary taste for peanut butter, banana, and bacon. I know – the bacon bit throws people off, but hang with me.

Sweet bread pudding meets that classic Elvis flavor, and suddenly you’ve got what feels like a five-star restaurant dessert on your Monday night table.

The peanut butter brings richness, the banana gives it that sweet, sticky edge, and the smoky bacon adds something a little wild (well, that and my uncle’s stories from Memphis, but that’s another day). It’s got comfort food written all over it.

Ingredients for Elvis Bread Pudding

5-6 cups stale bread, cut into cubes
3 large eggs
2 ripe bananas, mashed (go wild, add a third if you’re feeling it)
1/2 cup creamy peanut butter
2 cups whole milk (I’ve used half-and-half in a pinch)
1/3 cup white sugar
1 tsp vanilla extract
6 slices cooked bacon, chopped up small
Pinch of salt

No need to stress if you’re short on one thing. This isn’t science class. Substituting here and there? A-OK.

Step-by-Step Directions

First things first, preheat that oven to 350°F. While that’s happening, grease up a medium baking dish (trust me, don’t skip that or you’ll regret the scrubbing later). In a big bowl, whisk together eggs, milk, mashed bananas, peanut butter, sugar, vanilla, and salt. Kinda messy, somewhat fun. Fold in the bread cubes until everything’s coated. Now, throw in the bacon bits and mix it all up.

Pour the mess into your dish, flatten out the top a bit (but don’t pack it down too tight), and bake for about 45-50 minutes. When it’s golden, pull it and let it cool, if you can stand the wait. That peanut-banana-caramel smell is no joke.

Serving Suggestions

Best straight from the oven, if you ask me, though leftovers get more gooey by the hour.
Top with vanilla ice cream, and, whew, you’ll thank me later.
Drizzle on maple syrup or honey for sticky-sweet vibes.
Add toasted nuts on top for extra crunch (pecans or peanuts work great).

Why Try Elvis Bread Pudding?

Okay, look… I’m not saying Elvis Bread Pudding is going to change your life. But if you’re stuck in a dessert rut or craving something a little bit weird but outstanding, you can’t really go wrong. It uses stuff you already have in the pantry, taste-wise it’s classic and just a little rebellious, and the whole thing feels like a low-stress surprise for guests. My neighbor once said it knocked her socks clean off. (Take that as you will.)

“I made this for my son’s birthday and everyone had seconds, even my picky eater! The bacon totally makes it. Totally adding this to our family favorites list.” – Jen, real-deal mom down the street