Peanut Butter Banana Bread Pudding

• 8 buttermilk bread slices, crusts removed
  1/2 cup creamy peanut butter 
  2 bananas, thinly sliced 
  2 large eggs
  1/2 cup granulated sugar
  2 tablespoons brown sugar
  1 3/4 cups whipping cream
  
  Spread bread slices with peanut butter. Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly. Cut sandwiches into 1-inch pieces; place in a lightly greased 11x7 pan.
  Whisk together eggs and sugars; whisk in whipping cream. Gradually pour mixture over sandwich pieces; sprinkle with topping. Cover and chill 2 to 24 hours.
  Preheat oven to 375. Let pudding stand at room temperature 30 minutes. Bake 35 minutes or until golden brown, set, and puffed. Dust with powdered sugar.
  
• ToppingL
• 1/4 cup all-purpose flour
• '1/4 cup firmly packed brown sugar
• 2 tablespoons butter
• 2 tablespoons creamy peanut butter
• 1/4 cup chopped salted peanuts
• 
  
• Stir together flour and brown sugar in a bowl. Cut in butter and peanut butter with pastry blender or fork until mixture resembles small peas. Stir in peanuts.