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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 25%
  • Fat: 9.2g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.8g
  • Carbohydrate: 52.6g
  • Fiber: 2.7g
  • Cholesterol: 125mg
  • Iron: 1.4mg
  • Sodium: 249mg
  • Calcium: 77mg


  • 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


  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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