Creole Banana Bread Puddings with Caramel Sauce
From Cooking Light:
"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 Ready in 45 minutes
5 people trying soon
Verified by SunnyJF
|1/4 cuppacked brown sugar|
|2 cupssliced bananas|
|1/2 cup1% milk|
|1/4 cupgranulated sugar|
|1/4 cupwhipping cream|
|1/4 teaspoonvanilla extract|
|1/8 teaspoonground nutmeg|
|3 large eggs|
|6 ouncesday-old Italian or French bread; torn into pieces|
|1/4 cupfat-free caramel topping|
Creole Banana Bread Puddings with Caramel Sauce Preparation
Combine the 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 mixture evenly among 6 (8-oz) 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 F.
Uncover and bake at 375 F for 25 minutes or until set. Drizzle caramel topping evenly over bread puddings.
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