Creole Banana Bread Puddings With Caramel Sauce

Submitted by kitchenslave03

"From Cooking Light"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 6

ingredients

• 1⁄4 cup packed brown sugar
• 1 tablespoon butter
• 2 tablespoons water
• 1⁄4 cup Bourbon
• 2 cups bananas, sliced
• 1⁄2 cup 1% low-fat milk
• 1⁄4 cup sugar
• 1⁄4 cup whipping cream
• 1⁄4 teaspoon vanilla
• 1⁄8 teaspoon nutmeg
• 3 large eggs, beaten
• 6 ounces French bread, day old, torn in 1 inch pieces
• 1⁄4 cup fat-free caramel topping

directions

1. Combine first 3 ingredients in a small saucepan; cook over med heat 4 min or til mixture is thick. Add bourbon; cook until mixture is reduced to 1/4 c (about 5 min). Remove from heat. Add sliced bananas and toss gently. Spoon banana mixture into a bowl; set aside.
2. Combine milk and next 5 ingredients (through eggs) in a large bowl, stirring well with a whisk. Add bread; stir to combine. Divide 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 minute.
3. Preheat oven to 375.
4. Uncover and bake for 25 min or til set. Drizzle caramel evenly over puddings.