Ingredients for Roasted Banana Bread Pudding With Bourbon Praline Sauce
- Challah
- 5 ripe bananas
- 1 ½ cups whole milk
- Light Brown Sugar
- Cinnamon
- Nutmeg
- 4 large eggs
- Whipping Cream
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup granulated sugar + 2 tsp for topping
- ½ cup pecan halves
- Unsalted Butter
- Dark Brown Sugar
- 2 tablespoons cornstarch
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How to Make Roasted Banana Bread Pudding With Bourbon Praline Sauce
- Preheat broiler.
- Generously butter 8 (6-ounce) ovenproof ramekins or custard cups.
- Place ramekins in a large, shallow baking pan.
- Ensure ramekins do not touch each other.
- Arrange day-old bread slices in a single layer on a 15x10x1-inch baking pan.
- Broil 4-6 inches from the heat for 2-3 minutes per side, or until lightly golden brown. Watch carefully to prevent burning.
- Preheat oven to 425°F (220°C). Lightly butter an 8-inch square baking pan.
- Set aside 1 ripe banana for garnish. Peel the remaining 4 ripe bananas.
- Place peeled bananas in the prepared 8-inch baking pan.
- Bake at 425°F (220°C) for 10-12 minutes, or until soft and slightly browned.
- Reduce oven temperature to 350°F (175°C). Place 2 baked bananas in a medium bowl and mash with a fork.
- Let the remaining 2 baked bananas cool slightly, then cut into 1/4-inch thick slices.
- Place 3-4 slices of baked banana in the bottom of each ramekin.
- In a large bowl, whisk together the remaining bread pudding ingredients (see ingredient list below) except for the reserved banana.
- Gently fold in the mashed bananas and toasted bread cubes.
- Let the mixture stand for 4-5 minutes, stirring occasionally, until the liquid is mostly absorbed.
- In a separate large bowl, whisk the eggs until light and frothy.
- Add the remaining custard ingredients (see ingredient list below), except for 2 teaspoons of sugar, and whisk until well blended.
- Spoon about 1/3 cup of the soaked bread mixture into each ramekin, filling almost to the top. Do not pack.
- Pour the custard evenly over the bread mixture in each ramekin.
- Sprinkle each ramekin with 2 teaspoons of granulated sugar.
- Place the ramekins back into the shallow baking pan. Pour hot water into the pan to come about 1/3 of the way up the sides of the ramekins (bain-marie).
- Bake at 350°F (175°C) for 45-50 minutes, or until the tops are puffed and a knife inserted into the center comes out clean.
- Remove the puddings from the water bath and let them cool slightly on a wire rack.
- While the puddings cool, prepare the sauce: In a medium saucepan, combine pecans, butter, brown sugar, and cream. Cook over medium heat for 4 minutes, or until the nuts are toasted, stirring frequently.
- In a small bowl, whisk together milk and cornstarch to form a slurry.
- Stir the cornstarch slurry into the pecan mixture.
- Increase heat to medium-high and bring to a boil, stirring constantly. Boil for 2 minutes, or until thickened.
- Remove from heat and stir in bourbon, vanilla extract, and salt.
- To serve: Diagonally slice the reserved banana. Serve the warm puddings in their ramekins, topped with the warm bourbon praline sauce and garnished with the sliced banana. Or, to unmold, run a knife around the edges of each ramekin, invert onto a dessert plate, and carefully remove the ramekin.
- Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
166g
Fat
71g
Carbs
18g
