Ingrédients pour Caramelized Banana Raisin Bread Pudding
- 1/2 cup raisins
- Dark Rum
- Unsalted Butter
- Bananas
- Dark Brown Sugar
- 1% Low Fat Milk
- 3 large eggs
- 1/2 cup granulated sugar
- Ground Cinnamon
- French Bread
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Comment préparer Caramelized Banana Raisin Bread Pudding
- In a small bowl, combine 1/2 cup raisins and 2 tablespoons rum. Let stand for 10 minutes.
- Drain the raisins, reserving the rum separately.
- In a medium nonstick skillet, melt 2 tablespoons butter over medium-high heat.
- Add 3 ripe bananas, sliced, and cook, stirring frequently, until lightly browned, about 3 minutes.
- Remove skillet from heat. Stir in 2 tablespoons brown sugar and the reserved 2 tablespoons rum.
- Return skillet to heat and cook, stirring constantly, until the rum evaporates, about 30 seconds. Set aside.
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 3 cups low-fat milk, 3 large eggs, 1/2 cup granulated sugar, and 1 teaspoon ground cinnamon until well blended.
- Add 6 cups cubed day-old bread to the milk mixture. Gently stir to combine.
- Let the mixture stand for 15 minutes, gently stirring a few times to allow the bread to absorb the custard.
- Spray four 8-ounce ramekins with cooking spray.
- Stir the drained raisins into the bread mixture.
- Spoon half of the bread mixture evenly among the ramekins.
- Top with half of the caramelized banana mixture.
- Repeat layers with remaining bread mixture and bananas.
- Bake for 30-35 minutes, or until puffed and golden brown.
- Let cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
169g
Fat
20g
Carbs
39g
