Roasted Banana Bread Pudding With Bourbon-praline Sauce

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 4 cups lightly packed cubed challah (3/4 inch) or 4 cups french bread
• 5 firm ripe bananas
• 1 1/2 cups milk
• 1/3 cup packed light brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 eggs, room temperature
• 1 cup whipping cream
• 1/3 cup packed light brown sugar
• 1 tablespoon bourbon or 1 tablespoon dark rum, if desired
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 teaspoons sugar
• 1/2 cup coarsely chopped pecans
• 2 tablespoons unsalted butter
• 1/2 cup packed dark brown sugar
• 1/2 cup whipping cream
• 2 tablespoons milk
• 2 tablespoons cornstarch
• 1 tablespoon bourbon or 1 tablespoon dark rum, if desired
• 1 teaspoon vanilla
• 1 dash salt

Recipe

• 1 heat broiler. generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. place ramekins in large shallow pan; ramekins should not touch each other.
• 2 place bread in 15x10x1-inch pan. broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. watch carefully to prevent burning.
• 3 heat oven to 425°f lightly butter 8-inch square baking pan. set 1 banana aside for garnish. peel remaining 4 bananas; place in pan. bake at 425°f for 10 to 12 minutes or until soft and slightly browned.
• 4 reduce oven temperature to 350°f place 2 baked bananas in medium bowl; mash with fork. let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (bananas are very soft but can be sliced.) place 3 or 4 slices in bottom of each ramekin.
• 5 in large bowl, whisk together all remaining bread mixture ingredients except reserved banana. whisk in mashed bananas. stir in toasted bread. let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
• 6 in separate large bowl, whisk eggs until mixed. add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. pour custard over bread mixture in each ramekin. sprinkle with 2 teaspoons sugar.
• 7 place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. bake at 350°f for 45 minutes or until tops are puffed and knife inserted in center comes out clean. remove puddings from water bath; place on wire rack to cool slightly.
• 8 meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. in small bowl, blend 2 tablespoons milk and cornstarch. stir cornstarch mixture into sauce. increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. boil 2 minutes or until thickened, stirring constantly. remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. serve warm. (store sauce, covered, in refrigerator. if too thick after reheating, stir in 1 to 2 tablespoons milk.).
• 9 diagonally slice reserved banana. serve puddings warm in ramekins, topped by warm sauce and garnished with banana. or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. turn puddings right side up onto plate. refrigerate leftovers.