Banana Bread Pudding with Caramel Sauce

By Unicorn1259

Ingredients

• half a loaf of banana bread, cut into 3/4-inch cubes
• 1 banana, sliced
• 4 large eggs
• 1 cup milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp rum (optional)
• 1 tbsp sugar
• 1/4 tsp cinnamon
• 1/8 tsp salt

Details

Servings 4
Adapted from eggsonsunday.wordpress.com

Preparation

Step 1

Preheat oven to 350, and generously butter 4 10-oz. ramekins or 6 6-oz. ramekins.

Toss together the cubes of banana bread, chocolate chips, and diced banana. Divide this mixture among the buttered ramekins (or pour it into the 8×8 dish, if that’s what you’re using.) In a separate bowl, whisk together the eggs, milk, cream, vanilla, rum (if using), cinnamon, sugar and pinch of salt. Pour this custard mixture over the bread cubes, dividing evenly. Use your (clean) fingers to gently press the bread cubes down to make sure the cubes on top get soaked in custard. Let them sit on the counter for about 20 minutes to absorb the custard.

Place the ramekins in a baking dish, and pour enough hot tap water into the dish to come halfway up the sides of the ramekins. Bake for 45-50 minutes, until the tops of the puddings are puffed and a knife inserted into the middle of one comes out clean.

Remove the ramekins from the hot water bath and let cool on a cooling rack. To serve, I run a knife around the edge and gently invert to unmold the pudding, then flip it so it’s right-side-up on the plate. Serve the puddings warm, or you can let them cool completely, refrigerate them, and they’ll keep for several days in the fridge (unmold one, microwave on high for 2 minutes to reheat.)

Serve with Caramel Sauce or Chocolate Ganache drizzled over the top.