Creole Banana Bread Puddings with Caramel Sauce

This recipe incorporates the flavors of the classic New Orleans dessert Bananas Foster with the ease of a make-ahead bread pudding.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 332
Caloriesfromfat 25 %
Fat 9.2 g
Satfat 4.5 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 6.8 g
Carbohydrate 52.6 g
Fiber 2.7 g
Cholesterol 125 mg
Iron 1.4 mg
Sodium 249 mg
Calcium 77 mg

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

Preparation

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.

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.

Preheat oven to 375°.

Uncover and bake at 375° for 25 minutes or until set. Drizzle caramel topping evenly over bread puddings.

Note:

January 2005