This recipe incorporates the flavors of the classic New Orleans dessert Bananas Foster with the ease of a make-ahead bread pudding.
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
1/4 cup fat-free caramel topping
How to Make It
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.
This is simply fantastic. It is hands-down my family's favorite dessert recipe. I find the prep a little involved (finding room in my fridge for all the ramekins is sometimes a problem!) but well worth it. It would be a great mostly-make ahead dessert to make for company dinner. Tastes like Bananas Foster, and the texture of the bread pudding is divine.
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