Roasted Banana Bread Pudding With Bourbon-Praline Sauce Recipe

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Roasted Banana Bread Pudding With Bourbon-Praline Sauce
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  1. Heat broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. Place ramekins in large shallow pan; ramekins should not touch each other.
  2. Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. Watch carefully to prevent burning.
  3. Heat oven to 425°F Lightly butter 8-inch square baking pan. Set 1 banana aside for garnish. Peel remaining 4 bananas; place in pan. Bake at 425°F for 10 to 12 minutes or until soft and slightly browned.
  4. Reduce oven temperature to 350°F Place 2 baked bananas in medium bowl; mash with fork. Let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (Bananas are very soft but can be sliced.) Place 3 or 4 slices in bottom of each ramekin.
  5. In large bowl, whisk together all remaining bread mixture ingredients except reserved banana. Whisk in mashed bananas. Stir in toasted bread. Let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
  6. In separate large bowl, whisk eggs until mixed. Add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. Spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. Pour custard over bread mixture in each ramekin. Sprinkle with 2 teaspoons sugar.
  7. Place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. Bake at 350°F for 45 minutes or until tops are puffed and knife inserted in center comes out clean. Remove puddings from water bath; place on wire rack to cool slightly.
  8. Meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
  9. Diagonally slice reserved banana. Serve puddings warm in ramekins, topped by warm sauce and garnished with banana. Or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. Turn puddings right side up onto plate. Refrigerate leftovers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 776.28 Kcal (3250 kJ)
Calories from fat 266.35 Kcal
% Daily Value*
Total Fat 29.59g 46%
Cholesterol 155.32mg 52%
Sodium 737.14mg 31%
Potassium 631.88mg 13%
Total Carbs 113.32g 38%
Sugars 46.03g 184%
Dietary Fiber 6.13g 25%
Protein 18.19g 36%
Vitamin C 7mg 12%
Iron 1.1mg 6%
Calcium 237.3mg 24%
Amount Per 100 g
Calories 228.9 Kcal (958 kJ)
Calories from fat 78.54 Kcal
% Daily Value*
Total Fat 8.73g 46%
Cholesterol 45.8mg 52%
Sodium 217.36mg 31%
Potassium 186.32mg 13%
Total Carbs 33.41g 38%
Sugars 13.57g 184%
Dietary Fiber 1.81g 25%
Protein 5.36g 36%
Vitamin C 2.1mg 12%
Iron 0.3mg 6%
Calcium 70mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.2
  • 21

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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