Sunday, July 13, 2008

Banana Bread Pudding with Caramelized Bananas & Rum Sauce

For the Bread Pudding:
1 loaf banana bread, cubed
1/3 cup All Whites (2 eggs)
12 ounce can fat free evaporated milk
1/3 cup packed Splenda brown sugar blend
1 tablespoon vanilla
1 teaspoon cinnamon
vanilla ice cream

Spray 6 ramekins with cooking spray.

Fill ramekins almost to the top with bread cubes.

Combine eggs, evaporated milk, brown sugar, vanilla, and cinnamon; whisk until sugar dissolves. Divide mixture evenly into ramekins. Push down bread with the back of a spoon to make sure all of it is soaked with the egg mixture.

Place ramekins in a 9 x 13 pan. Cover and refrigerate at least 1 hour.
When ready to bake, boil water and pour in casserole dish half way up the sides of the ramekins.

Bake at 350 degrees 30 -35 minutes or until puffed and set in center.

Invert on a plate.

For the Caramelized Bananas:
turbinado sugar
kitchen torch
banana, peeled and sliced

Place banana slices on a plate. Sprinkle sugar on banana slices. Use kitchen torch to caramelize.

Divide banana slices evenly on top of each bread pudding.

For the Rum Sauce:
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup brown sugar
1 cup milk
2 tablespoons dark rum

Melt butter in sauce pan over medium high heat. Add cornstarch, brown sugar, and milk. Bring mixture to a boil stirring constantly. Boil until the mixture starts to thicken; about 5 minutes. Stir in rum.

Put vanilla ice cream on top of caramelized bananas. Top with rum sauce.