Creole Banana Bread Puddings with Caramel Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe incorporates the flavors of the classic New Orleans dessert Bananas Foster with the ease of a make-ahead bread pudding. Ingredients:
1/4 cup packed brown sugar |
1 tablespoon butter |
2 tablespoons water |
1/4 cup bourbon |
2 cups sliced bananas |
1/2 cup 1% low-fat milk |
1/4 cup granulated sugar |
1/4 cup whipping cream |
1/4 teaspoon vanilla extract |
1/8 teaspoon ground nutmeg |
3 large eggs, lightly beaten |
6 ounces day-old italian or french bread, torn into 1-inch pieces |
cooking spray |
1/4 cup fat-free caramel topping |
Directions:
1. Combine first 3 ingredients in a small saucepan; cook over medium heat 4 minutes or until mixture is thick. Add bourbon; cook until mixture is reduced to 1/4 cup (about 5 minutes). 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-ounce) ramekins coated with cooking spray. Divide banana mixture evenly over bread mixture. Place ramekins on a small baking sheet. Cover and chill 30 minutes.
3. Preheat oven to 375°.
4. Uncover and bake at 375° for 25 minutes or until set. Drizzle caramel topping evenly over bread puddings.
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