Creole Banana Bread Puddings with Caramel Sauce

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.

Cooking Light JANUARY 2005

  • Yield: 6 servings


  • 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


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.

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

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Creole Banana Bread Puddings with Caramel Sauce recipe