Creole Banana Bread Puddings With Caramel Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Cooking Light Ingredients:
1/4 cup packed brown sugar |
1 tablespoon butter |
2 tablespoons water |
1/4 cup bourbon |
2 cups bananas, sliced |
1/2 cup 1% low-fat milk |
1/4 cup sugar |
1/4 cup whipping cream |
1/4 teaspoon vanilla |
1/8 teaspoon nutmeg |
3 large eggs, beaten |
6 ounces french bread, day old, torn in 1 inch pieces |
1/4 cup fat-free caramel topping |
Directions:
1. Combine first 3 ingredients in a small saucepan; cook over med heat 4 min or til mixture is thick. Add bourbon; cook until mixture is reduced to 1/4 c (about 5 min). Remove from heat. Add sliced bananas and toss gently. Spoon banana mixture into a bowl; set aside.
2. Combine milk and next 5 ingredients (through eggs) in a large bowl, stirring well with a whisk. Add bread; stir to combine. Divide bread mixture evenly among 6 (8 oz) ramekins coated with cooking spray. Divide banana mixture evenly over bread mixture. Place ramekins on a small baking sheet. Cover and chill 30 minute.
3. Preheat oven to 375.
4. Uncover and bake for 25 min or til set. Drizzle caramel evenly over puddings.
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