Roasted Banana Bread Pudding With Bourbon-Praline Sauce

The contrast between the mildly sweet banana flavor and the intense praline sauce is dazzling. This flavorful warm dessert can be served in its own baked ramekin dish or unmolded onto a dessert plate. Serve with whip cream if desired. This is time well spent. If nothing else try the Bourbon-Praline Sauce, I've made this and served over ice-cream.

• Ready In: 40 mins
• Serves: 8

Ingredients

• BREAD MIXTURE

• 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

• CUSTARD

• 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

• SAUCE

• 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

Directions

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.