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
12 ounce can fat free evaporated milk
1/3 cup packed Splenda brown sugar blend
1 tablespoon vanilla
1 teaspoon cinnamon
vanilla ice cream
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
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.