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Creole Banana Bread Puddings with Caramel Sauce

Yield 6 servings
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

Nutrition 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

How to Make It

  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.